Longley Farm Double Cream 150ml

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See other products from Longley

Customer reviews - Longley Farm Double Cream 150ml

Recipes

Truffles - Fri 3rd Feb 2012
Break 150 g dark chocolate into squares, place in a food processor, blitz until granular. Place 150 ml double cream, 25 g unsalted butter and 1 tbsp brandy (optional) in a pan and boil. Turn on processor and add hot cream mix to blitzed chocolate through feeder tube in a steady steam until smooth. Transfer mixture to a bowl, cover with clingfilm and chill for several hours. Spoon into walnut-sized pieces and roll in your hands to form balls. Do not over-handle as the heat will melt the truffles. Place on a wire rack over a baking sheet and carefully spoon 150 g melted milk chocolate over the balls. Chill in the fridge until needed.
Reviewer's Name: Sarah

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