Chocolate Truffle ( Cakes and Pastries)


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This is just what you need to jazz up your cakes with a dark chocolaty topping.

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Preparation Time: 
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Makes 1.75 cups
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1 1/2 cups roughly chopped dark chocolate
1 cup fresh cream

  1. Heat the cream in a non-stick pan and bring it to boil.
  2. Remove from the flame, add the chocolate and mix well to get a smooth mixture.
  3. Cool to room temperature while whisking continuously. Use as required or shape them into small round balls.

Handy tip:

  1. To make milk chocolate truffle, substitute dark chocolate with the same quantity of roughly chopped milk chocolate. The same applies for white chocolate.
RECIPE SOURCE : Cakes and PastriesBuy this cookbook
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