Spoil the one you love this Valentine's Day with the perfect sweet treat! Easy to make and ready in minutes, these delicious chocolate truffles are great for sharing, maybe with a bottle of bubbly or two. Happy Valentine's Day!
Ingredients:
- 160ml Double cream
- 170g Lily O’Brien’s 70% Dark Belgian Chocolate Share Bag (2 bags will leave you some left over for sharing later) roughly chopped
- 250g Digestive biscuits
Coating ideas:
- Chopped nuts
- Gold lustre
- Dried raspberry pieces
- Chocolate sprinkles
- Cocoa powder
Method:
- Whizz up the biscuits in a food processor to make a fine biscuit four.
- In a small saucepan bring the double cream to the boil, stirring occasionally.
- Add in the chopped chocolate, mix with a spoon until smooth. Set to one side and wait until it reaches room temperature.
- Add the biscuit flour into the cooled chocolate mixture and combine well with a spatula. Chill for 20 minutes.
- Wet your hands and using a teaspoon, scoop spoonfuls of the mixture, roll into balls and then roll in your preferred coating.
- Place the truffles on a large plate in a single layer, cover with cling film and chill for an hour in the fridge. Remove the truffles from the fridge 15-20 minutes before serving. Enjoy!
Take a peek at our other recipes for some delicious Lily O'Brien's recipe inspiration!
