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British Recipes

Milk and White Chocolate Truffles

Milk and White Chocolate Truffles

Milk and White Chocolate Truffles

Coated in Hazelnuts and Coconut | Chill for 1.5 - 2 hrs

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Share the love with these delicious homemade milk and white chocolate truffles, coated in hazelnut and desiccated coconut.

Tags:

Veggie

Allergens:

Milk

•Soya

•Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Creme Fraiche

(Contains: Milk)

100 grams

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

90 grams

White Chocolate Chips

(Contains: Milk, Soya)

40 grams

Hazelnuts

(Contains: Nuts May contain traces of: Nuts)

30 grams

Desiccated Coconut

Nutritional information

Energy (kJ)4082 kJ

Energy (kcal)976 kcal

Fat75.2 g

of which saturates42.3 g

Carbohydrate58.1 g

of which sugars53.4 g

Protein12.3 g

Salt0.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small sauce pan

•Small Bowl

•Chopping Board

•Knife

Instructions

Make the Chocolate Ganaches

1

a) Place 2 small saucepans on medium heat. Divide the creme fraiche equally between the saucepans, then pop the milk chocolate chips into 1 saucepan and the white chocolate chips into the other.

b) Stir until both chocolates are completely melted, 1-2 mins.

c) Pour the chocolate ganaches into 2 separate bowls.

d) Cover the bowls and refrigerate until firm, 1.5-2 hours.

Prep the Toppings

2

a) While the bowls chill, finely chop the hazelnuts, then pop into a small bowl.

b) Pop the desiccated coconut into a separate small bowl.

Chill Out

3

a) Once firm, remove the white chocolate ganache from the fridge. Spoon 1 tbsp of the white chocolate ganache into the desiccated coconut. Toss to cover the ganache in the coconut.

b) Once fully coated, remove from the coconut and roll into a ball in your hands. Repeat with the remaining white chocolate ganache and desiccated coconut. TIP: Work quickly to avoid the ganache melting too much in your hands.

c) Repeat the steps above with the chocolate ganache and hazelnuts to finish. You will make 15-20 truffles in total.

d) Store your truffles in an airtight container in the fridge and consume within 3 days.

Enjoy!

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