Strawberry truffles

Strawberry truffles (makes 35)

Ingredients
400g white chocolate drops
6 tbsp double cream (heavy cream)
100g strawberries blended to a puree
Bowl of strawberry flavoured sugar for rolling them in.
Edible white glitter

Cooking instructions

1. Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
2. Stir until chocolate has completely melted and has a smooth texture.
3. Remove from heat and whisk in strawberry puree.
4. Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
5. Scoop tsp of chocolate mix into your hand and roll into a ball shape.
6. Roll in strawberry flavoured sugar to coat.
7. Sprinkle with edible glitter
8. Refrigerate to store, for up to a week (but best served at room temperature).

Here they are with my bubblegum flavoured truffles and dark chocolate & orange

Have a sweet day!

Candy floss white chocolate truffles

Candy floss white chocolate truffles (makes 16)

Ingredients
200g white chocolate drops
3 tbsp double cream (heavy cream)
1 tbsp candy floss (cotton candy) flavoured syrup
Bowl of Wilton pearlized sprinkles for rolling them in.

Cooking instructions

1. Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
2. Stir until chocolate has completely melted and has a smooth texture.
3. Remove from heat and whisk in candy floss flavouring.
4. Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
5. Scoop 1 tbsp of chocolate mix into your hand and roll into a ball shape.
6. Roll in sprinkles to coat.
7. Refrigerate to store, for up to a week (but best served at room temperature).

Hotel Chocolat sent me some 40% milk chocolate drops and some white chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table. I started off with rich milk chocolate ones, then went onto mixing other flavours in them like the delicious Baileys ones and seasonal toffee apple ones and covering them in shimmering shades.

Then it was time to turn my attention to the white chocolate drops! I again started off with simply indulgent plain white chocolate ones, then tried lemon meringue, and lastly here are some candy floss flavoured ones. I had picked up a bottle of candy floss flavouring on a trip to Paris and had been itching to try it out. I love the subtle flavour they give them.



Here they are on My Winter Woodland dessert table

Don't forget Hotel Chocolat giveaway end this saturday!

Have a sweet day!

Lemon meringue white chocolate truffles

Lemon meringue white chocolate truffles (makes 16)

Ingredients
200g white chocolate drops
3 tbsp double cream (heavy cream)
1 tsp natural lemon flavouring
8 small meringues, crushed
White chocolate vermicelli for rolling them in.

Cooking instructions

1. Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
2. Stir until chocolate has completely melted and has a smooth texture.
3. Remove from heat and whisk in lemon flavouring and crushed meringues, until you have a smooth consistency.
4. Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
5. Scoop tsp of chocolate mix into your hand and roll into a ball shape.
6. Roll in vermicelli to coat.
7. Refrigerate to store, for up to a week (but best served at room temperature).

Hotel Chocolat sent me some 40% milk chocolate drops and some white chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table. I started off with rich milk chocolate ones, then went onto mixing other flavours in them like the delicious Baileys ones and seasonal toffee apple ones.

Then it was time to turn my attention to the white chocolate drops! I again started off with simply indulgent plain white chocolate ones, then as my favourite fudge flavour is lemon meringue I thought I would try lemon meringue truffles. They taste delicious and I am so happy with how they turned out.

Have a sweet day!

White chocolate truffles

White chocolate truffles (makes 35)

Ingredients
400g white chocolate drops
6 tbsp double cream (heavy cream)
1 tsp natural vanilla extract
Bowl of silver vermicelli for rolling them in.

Cooking instructions

1. Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
2. Stir until chocolate has completely melted and has a smooth texture.
3. Remove from heat and whisk in vanilla extract.
4. Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
5. Scoop tsp of chocolate mix into your hand and roll into a ball shape.
6. Roll in vermicelli to coat.
7. Refrigerate to store, for up to a week (but best served at room temperature).

Hotel Chocolat sent me some 40% milk chocolate drops and some White chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table. I started off with rich milk chocolate ones, then went onto mixing other flavours in them like the delicious Baileys ones and seasonal toffee apple ones. Then it was time to turn my attention to the white chocolate drops! I again started off with simply indulgent plain white chocolate ones.

Have a sweet day!

Toffee apple milk chocolate truffles

Toffee apple milk chocolate truffles (makes 16)

Ingredients
200g 40% milk chocolate drops
3 tbsp double cream (heavy cream)
1 tbsp toffee apple flavouring
Metallic gold sanding sugar for rolling them in.

Cooking instructions

1. Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
2. Stir until chocolate has completely melted and has a smooth texture.
3. Remove from heat and whisk in toffee apple flavouring.
4. Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
5. Scoop tsp of chocolate mix into your hand and roll into a ball shape.
6. Roll in sanding sugar to coat.
7. Refrigerate to store for up to a week (but best served at room temperature).

Hotel Chocolat sent me some 40% milk chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table. I started off with rich milk chocolate ones, then went onto mixing other flavours in them like the delicious Baileys ones yesterday. Now here are some toffee apple flavoured ones using toffee apple syrup I picked up on a trip to Paris earlier this year.

Have a sweet day!

Bailey's milk chocolate truffles

Bailey's Milk Chocolate Truffles (makes 24)

Ingredients
200g 40% milk chocolate drops
3 tbsp double cream (heavy cream)
1 1/2 tbsp Baileys Irish Cream liqueur
Bowl of metallic gold sanding sugar for rolling them in.

Cooking instructions

1. Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
2. Stir until chocolate has completely melted and has a smooth texture.
3. Remove from heat and whisk in Baileys.
4. Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
5. Scoop tbsp of chocolate mix into your hand and roll into a ball shape.
6. Roll in sanding sugar to coat.
7. Refrigerate to store, for up to a week (but best served at room temperature).

Hotel Chocolat sent me some 40% milk chocolate drops and white chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table. I started off with rich milk chocolate ones, then went onto mixing other flavours in them like these delicious Baileys ones!

Have a sweet day!

Hotel Chocolat double milk chocolate truffles

Hotel Chocolat double milk chocolate truffles (makes 28)

Ingredients
200g 40% Milk chocolate drops
3 tbsp double cream (heavy cream)
1 tsp natural vanilla extract
Liquid chocolate - classic milky for coating.

Cooking instructions

1. Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
2. Stir until chocolate has completely melted and has a smooth texture.
3. Remove from heat and whisk in vanilla extract, until you have a smooth consistency.
4. Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
5. Scoop tbsp of chocolate mix into your hand and roll into a ball shape.
6. Roll in liquid chocolate flakes to coat.
7. Refrigerate to store for up to a week (but best served at room temperature).

Hotel Chocolat sent me some 40% milk chocolate drops and white chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table.

To start here are some plain chocolate ones that I decadently rolled in Hotel Chocolat drinking chocolate flakes so they were pure Hotel Chocolat!

Have a sweet day!