Christmas truffles

• dark chocolate↗150g g

  chopped

• milk chocolate↗150g g

  chopped

• double cream↗150ml ml
• unsalted butter↗50g g
• cocoa powder↗

  for coating: sparkling powder, icing sugar, ground nuts

• flavourless oil

  (e.g., sunflower), for shaping

Step-by-step instructions

1. 1

   Place the dark and milk chocolate in a bowl, then heat the cream and butter in a saucepan until it just begins to boil. Pour the hot cream mixture into the chocolate and stir until it melts. Let cool, then refrigerate for 7 hours.

2. 2

   Spread the coating into separate bowls. To form the truffles, lightly oil your hands with flavourless oil and roll teaspoonfuls of the truffle mixture between your palms – it can be messy!

3. 3

   Gently roll the truffles in a bowl until they are evenly coated, then place them in a box and chill. Store in the refrigerator in an airtight container for up to three days or freeze for up to a month. Thaw in the refrigerator overnight.