Recipe By : You Magazine, Mail on Sunday, 25 May 1997
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Fudge And Sweets
New Not Sent
Amount Measure Ingredient -- Preparation Method
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150 ml double cream
400 g bitter chocolate -- broken small pieces
4 tbsp unsalted butter -- softened
best quality unsweetened cocoa powder
Makes 450g/1lb
1. In a saucepan, boil the double cream until reduced to 2 tbsp. Remove
from heat and stir in the chocolate until melted. Add the butter and stir
gently, then pour on to a large flat plate. Put in the fridge for 45
minutes until chilled and set.
2. With a teaspoon, scrape across the chocolate so that it forms a rough
truffle shape in large curls, not balls! Roll them in dry cocoa powder.
Chill in fridge for at least half and hour before serving.
