Frangelico chocolate truffles
Servings
8-10
Servings
8-10
Ingredients
Instructions
  1. Break up the chocolate and add it to a mixing bowl with the butter and cream
  2. Sit the bowl over a pan of boiling water and stir until melted, then add the Frangelico or vanilla
  3. Leave until the bowl is cool to the touch before transferring to the fridge. Return at five minute intervals to stir. In the meantime, set out a plate with cocoa powder and another with the coconut and lay out your truffle cases
  4. Once the mixture has hardened to the consistency of fondant icing, remove from the fridge and roll teaspoonsful into balls
  5. Roll each ball in either the cocoa powder or coconut and put into truffle cases. Store in a refrigerator