Cornish Clotted Cream Truffles
Truly Tantalising Tasty Truffles.
These truffles have an unbelievably satiny texture, only achieved by using Rodda’s Cornish Clotted Cream.
Rich and indulgent, make them for Christmas or pack them up in a pretty box as a thoughtful gift.
They won’t last very long!
Preparation time 20 minutes
Makes about 25
Ingredients
- 1 x 227g tub Rodda’s Cornish Clotted Cream
- 200g 70% cocoa solids chocolate
- 50g good quality cocoa powder
Procedure
- Melt chocolate either in a bain marie or in the microwave.
- Stir the clotted cream into the chocolate until the mixture is silky smooth.
- Chill for 2-3 hours.
- Have a plate ready with the cocoa powder. Use a melon baller dipped in hot water to shape the truffles by running it through the truffle mix.
- You will need to dip the melon baller into the hot water after each truffle.
Alternatively you can use 2 teaspoons. - Drop into the cocoa.
After you have done 5 or 6 truffles, roll them in the cocoa and then set aside and continue rolling and dusting until you have finished all the mixture.
If you want a more uniform finish dust the truffles, roll in your hand to form a smooth ball and then dust again in the cocoa.
Chill overnight or for at least 4 hours.
www.roddas.co.uk