FRENCH Confectionery - Chocolate Truffles
NOTE - (Previous Publication Dt. 27th June 2012)
Ingredients:
- 400 gm finely chopped dark chocolate (or 500 gms)
- 3/4 cup pouring cream (or 300ml)
- cocoa powder for dusting
Method :
- Place the chocolate & cream in a sauce pan on low heat.
- Stir until the chocolate is melted & smooth.
- Pour this mixture into a dish lined with non-stick baking paper.
- Place in the refrigerator until set (it took approximately 3 hours to set)
- Roll a tablespoon of the mixture into balls & dust with cocoa, serve
- For coconut truffles - dust with dessicated coconut
- Place the chocolate & cream in a sauce pan on low heat.
- Stir until the chocolate is melted & smooth.
- Pour this mixture into a dish lined with non-stick baking paper.
- Place in the refrigerator until set (it took approximately 3 hours to set)
- Roll a tablespoon of the mixture into balls & dust with cocoa, serve
- For coconut truffles - dust with dessicated coconut