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50
Easy
Published 1993
Coating these truffles in tempered chocolate gives them a crisp shell, which is a wonderful contrast to the soft centre.
Do not use a whisk for mixing the chocolate and cream together if you want to keep these truffles for a week or more, because any air pockets will encourage the growth of mould. These truffles can be frozen, but the container needs to be wrapped carefully in plastic wrap (cling film) and brought back to room temperature slowly to avoid condensation forming.