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This recipe is from Episode 11 of Good Chef Bad Chef Series 3
Warm cream and add 150 g chocolate, stirring till combined and smooth. Pour into a container and refrigerate for approx. 1 hour or until set firm.
Shape into 8 balls. Roll the balls through cooled melted chocolate to coat. While the chocolate is soft, roll in cocoa/icing sugar until truffle is coated & smooth. Refrigerate.
8 pieces at 50g
16 pieces at 25g
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