Fruity Truffles

The original chocolate truffle was created in France in 1895 by M. Dufour.



Pouring Cream



                                            

Broken Cadbury White Chocolate



Double-boiling "White Gold"


Makes ~25 Truffles

INGREDIENTS

Truffle Cake Balls:

- 250g madeira cake, crumbs
- 2 tablespoons dried mango, chopped
- 1 tablespoon strawberry jam
- 2 tablespoon of pouring cream
- 100g white chocolate, melted

- golden flakes, to top

White Chocolate Coating:

- 150g white chocolate*, chopped

- 20g unsalted butter, chopped

* green tea white chocolate coat: add ~1 teaspoon green tea powder

* for dark chocolate variations - use dark chocolate chips (easier to melt)

METHODS

1. Line a baking trail with aluminium foil.
2. Combine the cake crumbs, mango, jam, cream and melted chocolate.
3. Mix until smooth, then roll balls (2-teaspoons of mixture/ball).

to make the chocolate coating... (melted white chocolate is akin to a miner's gold - tips for melting white chocolate !)

4. Combine chocolate and butter in a heatproof bowl and double-boil until white chocolate has melted into a fluid.
5. Dip the truffle cake balls in chocolate and leave them to set on the tray.
6. Sprinkle with gold flakes (or leaf) for a classic finish ;)

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