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Recipe

Easter truffles

Using good quality dark chocolate is what makes these truffles special. Making them as a gift? You can buy small paper or foil truffle cases from the cake-making section of the supermarket or homeware stores.

Oct 29, 2014 1:00pm
  • 15 mins preparation
  • 5 mins cooking
  • Makes 20 Item
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Ingredients

Easter truffles
  • 2 100g packets 70% cocoa dark chocolate, coarsely chopped
  • 1/3 cup thickened cream
  • 1/2 cup crushed almond bread
  • 1/4 cup chopped raisins
  • 1/2 teaspoon ground cinnamon
  • 375 gram packet milk chocolate melts, melted
  • 150 gram white chocolate melts, melted
  • shaved milk chocolate, to serve

Method

Easter truffles
  • 1
    Place chocolate and cream in a heatproof bowl over a saucepan of gently simmering water. Stir for 2-3 minutes or until chocolate has melted and mixture is smooth. Remove from heat. Stir in almond bread, raisins and cinnamon. Chill until firm enough to handle.
  • 2
    Line an oven tray with baking paper. Using your hands, roll tablespoonfuls of mixture into balls. Place on prepared tray. Chill for 30 minutes or until firm.
  • 3
    Using a dipper or fork, dip 1 truffle at a time into milk chocolate, to evenly coat, draining off excess chocolate. Place on the baking tray. Set aside for 10 minutes to set.
  • 4
    Using a piping bag with a 4mm nozzle (or a sealed snap-lock bag with a corner snipped off), pipe a white chocolate cross on the top of each truffle. Set aside for 10 minutes to set. Sprinkle with shaved chocolate.

Notes

Store in airtight container in the fridge for up to 3 days. Bring to room temperature before serving. MAKES 20

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