The Boho Baker’s Chocolate Truffles
- 300g dark chocolate
- 300ml double cream
- 50g unsalted butter
- 50g white chocolate
- 20g red fondant icing
- 20g green fondant icing
The Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s kindly agreed to do a series of guest recipes for us, celebrating the best of our local produce. Follow her on instagram @thebohobaker
They may look like little Christmas puddings but they’re chocolate flavour through and through. These truffles make a lovely homemade gift.
- Break up the dark chocolate into small pieces, chopping with a knife if necessary.
- Heat the butter and cream in a pan until it reaches simmering point. Add the chocolate, stirring continuously until a thick, glossy ganache has formed. Leave to cool for at least four hours (or preferable overnight).
- Using a melon baller or your hands, roll the set ganache mixture into small balls. Place on a sheet of greaseproof paper.
- Melt the white chocolate and drizzle a small amount on top of each truffle. Shape the coloured fondant icings into berries and holly leaves, using them to top the truffles.
- Keep your truffles refrigerated and enjoy within 5 days.
Why not try this recipe with some of our NEW Booths chocolate bars? Berry Burst would be perfect.