|
 |
| |
Round chocolate perfection from Jane Milton
Makes about 30
Preparation time 10 minutes
Cooling Time- 24 hours
200ml (7fl oz) single cream
50g ( 1 ½ oz) unsalted butter
500g - 70% Divine Dark, white, milk or hazelnut chocolate
Optional - 2 tbsp rum, brandy or whisky
Heat the cream and butter together in a pan until the mixture reaches boiling point. Turn off the heat and add the chocolate - and liqueur if being used Stir till all the chocolate has melted.Pour into a tin or plastic container, set aside and allow to cool and set for 24 hoursTake teaspoonfuls and roll into balls with cool hands- dust with cocoa or dip in chocolate using a fork. |
 |
|
|
 |
|
|