Normandy Chocolate Truffles

Preparation info
  • Makes


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About


  • 7 oz/ 200 g best-quality plain or milk chocolate, broken into pieces, plus more grated chocolate for finishing
  • 3


Put the chocolate in a bowl set over barely simmering water and stir until melted.

Bring the sour cream or crème fraîche to the boil over a medium heat with the granulated sugar, then stir this into the chocolate until smooth. Finally, stir in the Calvados or brandy.

Chill this mixture for about 30 minutes until you can take spoonfuls and work them between the fingers into small