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30–40
trufflesEasy
Published 2012
These are silky smooth, with a delicate flavour of cinnamon and vanilla – a lovely way of getting children to taste a flavour other than straight milk chocolate. You could also use other spices in it if you wish: nutmeg, cardamom, star anise, liquorice root or bark.
Melt the chocolate in a bowl over a bain-marie. Set aside.
Place the cream and glucose or honey in a small heavy-based saucepan and gently heat until it is almost boiling. Remove from the heat and set aside. Place a clean and grease-free heavy-based saucepan over a medium heat. Once hot, put all of the sugar in the pan with the crushed cinnamon stick and split vanilla pod. Heat the suga