Friday, 1 January 2010

Sherry truffles

These tasted amazing ...

Sherry Truffles

200g plain chocolate
175 ml vegan cream
2 tbs sherry

Heat cream in a saucepan until boiling fast. Turn of the heat and stir in the broken up chocolate until completely melted and mixed to a smooth consistency. Pour into a shallow container and leave to cool at room temperature for several hours.

Cut the mixture into cubes or shape into balls. Coat in cocoa powder or melted chocolate.*

* Don't try coating the truffles in cocoa first if you're going to coat them in melted chocolate. The chocolate won't stick and they'll end up looking all rustic like mine!

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