Cream truffles

makes about 45
Cream truffles
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300 g good quality milk chocolate
250 g dark chocolate 70%
1 dl whipping cream
100 g unsalted butter
1 tsp Dansukker Vanilla Sugar

Flavouring 1: 1-2 tsp ground cinnamon
Flavouring 2: 1 tsp freshly grated ginger
Flavouring 3: 2 drops peppermint oil

Decoration 1: Dansukker Icing Sugar
Decoration 2: Dansukker Icing Sugar Chocolate
Decoration 3: Dansukker Cane Sugar Granulated

Break the chocolate into small pieces. Bring the cream, butter, and vanilla sugar to the boil. Add the chocolate and stir until the mixture is smooth. Divide the mixture into three equal parts and add the different flavourings. Refrigerate for at least 1 hour before rolling the truffle into balls. Roll the balls in the different types of sugar.

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