These funky truffles always make people laugh when they open the box – use good-quality chocolate and they’ll taste as good as they look.
Makes about 20250g milk chocolate
150ml double cream
200g dark chocolate
Red and green icing tubes
Break the milk chocolate into a bowl and melt either in a microwave on a low setting (approx 2 – 3 mins) or over a saucepan of boiling water. Pour in the cream and whisk for a few minutes with a wooden spoon. Leave to cool in the fridge for at least 2 hours. When solid but malleable, take walnut-sized pieces and roll them into balls in your hands (you can dust your hands with icing sugar or just get messy). Place on a baking tray covered with greaseproof paper and place in fridge for a further ½ hour.
Melt dark chocolate as before. Remove truffles from fridge and, using 2 forks, lift each truffle up and dip in the melted chocolate before returning to the tray. Place in fridge once more until outer crust has hardened (about 15 mins). Finally, pipe on holly and berries using the red and green icing tubes.
Nutty Truffles: an alternative is to place a walnut on top of each truffle, or roll them in chopped nuts before adding the final coat of dark chocolate.
As these contain fresh cream, they should be kept in the fridge.
For other tasty Christmas gifts, try our Chocolate-dipped Orange Peel, Christmas Star Biscuits and Cherry Shortbread Mice.
