Handmade chocolate truffles look elaborate but are truly a cinch to make. These are a great treat served with a mid morning coffee. Bound up in ribbons, these irresistible chocolates make nice gifts too.
1/4 cup cream
30g butter, cubed
250g quality white chocolate, coarsely chopped
1 tbsp Grand Marnier or brandy
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped dried mango
1/4 cup finely chopped pistachio nuts or almonds
250g quality white chocolate, coarsely chopped, to coat
1. Place cream, butter and white chocolate in a heatproof bowl set over a saucepan of gently simmering water to melt, or microwave in short bursts. Stir until smooth. Stir in Grand Marnier, dried fruit and nuts.
2. Set aside to cool to room temperature then stir once more to evenly distribute fruit and nuts. Cover and refrigerate until set.
3. Roll mixture into walnut-sized balls and place on a tray lined with plastic wrap, chill again to firm.
4. Gently melt second measure of white chocolate in a bowl set over a saucepan of simmering water. Stir until smooth. Dip balls into melted chocolate to coat and place on tray to set. Keep refrigerated until ready to serve.
Cook’s tip: You can use dark chocolate for these truffles in place of white chocolate, if preferred. And any other dried fruit, such as figs, raisins or dried papaya can be substituted for the dried cranberries and mango for a change of flavour.