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INGREDIENTS :
220g white chocolate
230g dark chocolate
180ml double cream
100g DUCKS MACADAMIAS NUTS,
finely chopped
100g DUCKS NUTS FLAKED ALMONDS,
roughly chopped
100g WINN RED or MULTI GLACE CHERRIES,
finely chopped
METHOD :
Break the white and dark chocolate
and place into separate bowls. Heat
the cream over medium heat and bring
to the boil. Pour 60ml of cream into the
white chocolate and
pour the remaining
cream over the dark chocolate. Allow to
stand for 4-5 minutes. Stir each with a separate wooden spoon
until smooth and allow to cool at room temperature. Refrigerate
for 10 minutes,
stirring occasionally.
Line a baking tray with baking paper. Chop the nuts and cherries
and place onto three separate plates. Take a teaspoon of the
truffle mixture and gently shape into balls by rolling in the
palm of your hand. Repeat until all truffles are rolled. Using
a kitchen skewer or toothpick pierce each truffle and roll
into the nut and cherry pieces.
The truffles can be kept refrigerated for several days before
serving. To serve place into individual Bon Bon size paper
cases.
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