- 300 g Swiss Classic Gold Milk Chocolate, chopped
- 250 ml double cream
- 15 g butter, softened
- To decorate:
- Desiccated coconut
- Finely chopped Lindt chocolate
- Cocoa powder
- Finely chopped nuts
Put the chopped chocolate into a heat-proof bowl and set aside.
Pour the cream into a saucepan and bring to the boil. Remove from the heat and pour over the chopped chocolate. Add the butter and stir until melted and you have a smooth milk chocolate ganache. Leave to cool completely before covering and chilling for 2 hours or until firm enough to shape.
Line separate plates with greaseproof paper and cover with your chosen decorations.
Remove the ganache from the fridge and, using a melon baller, small ice cream scoop or teaspoon, scoop out the ganache into a ball.
Use your fingertips to gently roll into a small ball (see tip).
Roll in your chosen fillings to coat before setting onto a plate. Repeat until you have used up all the ganache (you should have around 20 truffles).
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