Step 1: Break the White Chocolate into a heatproof bowl with the cream and butter and melt over a pan of barely simmering water.
Step 2: Remove from the water and mix in the brandy.
Step 3: Line a small mixing bowl with clear wrap and pour the chocolate mixture into it. Cool, then cover and chill for at least 2 hours until solid.
Step 4: Turn out the chilled chocolate mixture and discard the clear wrap. Divide into 16 pieces, and working quickly, shape each piece into a round using 2 teaspoons. Place on a tray lined with greaseproof paper and chill for 30 minutes to firm.
Step 5: Break the Dark Chocolate into a heatproof bowl and melt as above. Remove from the bowl and cool for 15 minutes.
Step 6: Gently toss one piece of the white chocolate filling in the melted chocolate to cover it completely.
Step 7: Place on a tray lined with greaseproof paper and sprinkle over some of the Chocolate Flavour Strands.
Step 8: Repeat the coating process until all the truffles have been covered. Chill the truffles for about an hour to set, before serving.
1 serving = 23g
|Per Serving||Per 100 g / ml|
|Fat||22.26 g||21.00 g|
|Carbohydrate||69.81 g||65.85 g|
|Protein||6.36 g||6.00 g|
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