Easter Truffles

150309-064

 

Ingredients :

  • 150g / 6oz Plain Chocolate
  • 40ml / 2 tablespoons Brandy (Adult version) or fruit squash (Kids Version)
  • 50g / 1 1/2 oz Butter
  • 60g / 2 oz Icing Sugar
  • 50g / 2 oz ground almonds
  • 16 small sweet paper cases

Method :

  1. Break up two thirds of the chocolate into a bowl and place this over a pan of hot water.
  2. Add the brandy and leave to melt
  3. Take off the heat and stir in the butter, which should not be too hard.
  4. Mix in the sieved icing sugar and the almonds s that it is well blended.
  5. Leave to cool place until the mixture is firm enough to handle.
  6. Divide into about 16 even-sized pieces and roll into balls.
  7. Grate the remaining chocolate, place on a piece of greaseproof paper and roll the truffles in it.
  8. Pop each one into a paper case.

Recipe courtesy of  :

“The Cadbury Chocolate Cookbook” by Patricia Dunbar ISBN 0 600 32018 9

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