Chocolate Truffles

This Christmas, impress party guests with these gorgeous chocolate truffles. All the indulgence of chocolate with a fruity Christmas twist, made with Cotteswold Dairy Cream.

Makes 20 Truffles.

Ingredients

• 80ml Double Cream

• 200g Dark chocolate

• 100g Fruit Cake Slice, icing removed and cake crumbled

• 200g Milk Chocolate, melted

• 50g White Chocolate, melted

Method

1. Place the dark chocolate and cream in a large heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a spoon to stir until the chocolate melts and the mixture is smooth. Remove from heat. Add the fruit cake and stir to combine. Cover with plastic wrap and place in the fridge for 2 hours or until the mixture is firm.
   

2. Line a baking tray with baking paper. Roll 2-tsp portions of the mixture into balls. Place on the lined tray and put into the fridge for 1 hour to set.
   

3. Melt the Milk Chocolate and White Chocolate in separate bowls. Using a fork, dip 1 truffle at a time into the milk chocolate, shaking off excess. Transfer to a lined tray. Repeat with the remaining truffles. Using a small spoonful of melted White Chocolate, drizzle over the Milk Chocolate-coated truffles. Put into the fridge to set until firm. Enjoy!
   

Truffles will keep in the fridge for up to 3 days.