Heart-Shaped Chocolate Truffles
6
75 min
10 min
Ingredients
- 200g Walker’s Shortbread Fingers, finely blitzed
- 250g dark chocolate
- 75ml double cream
- 50g white chocolate
Method
- In a mixing bowl, combine the blitzed shortbread. Melt 150g of dark chocolate in the microwave or over a pan of simmering water, then pour it into the bowl. Add the double cream and mix thoroughly until smooth and well combined.
- Spoon the mixture into heart-shaped moulds, pressing it down firmly. Place in the fridge for an hour until fully set.
- Melt the remaining dark chocolate, then carefully remove the truffles from the moulds. Insert a cocktail stick into the base of each truffle, dip them into the melted chocolate, and allow them to set upright.
- Once the chocolate has set, melt the white chocolate and use a spoon to drizzle it over the truffles, creating a delicate striped pattern.
- Allow the chocolate to set once more, then enjoy the truffles as they are or wrap them in foil for a thoughtful gift!
