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House Milk Truffle
- Makes about
80
truffles - Difficulty
Easy
Published 2011
Rich, unadulterated and incredibly moreish truffles that are cut instead of piped for a different appearance.
Ingredients
1 quantity 300 ml ½ pint
Method
1 Place a non-stick baking mat on a baking tray (sheet) and brush the surface with the chocolate cocoa butter solution.
2 Put the cream and invert sugar in a saucepan and bring to the boil. Take off the heat and leave to cool until it reaches 65-70°C (149-158°F).
3 Melt the chopped chocolate in a bowl over a bain-marie (water bath) until it reaches about 45°C (113°F).
4
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