Chocolate biscuit truffles
You can never have too many hor d'oeuvre recipes, so give Chocolate biscuit truffles a try. One serving contains 100 calories, 1g of protein, and 7g of fat. For 38 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 30. 57 people have made this recipe and would make it again. If you have white chocolate, unsalted butter, double cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 23 minutes. It is brought to you by BBC Good Food. With a spoonacular score of 6%, this dish is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Turrón de Chocolate (Chocolate Biscuit Cake), Chocolate Biscuit Cake, and Chocolate Biscuit Cake.
Servings: 30
Preparation duration: 20 minutes
Cooking duration: 3 minutes
Ingredients:
4 shortbreads fingers, or biscuits, crumbled roughly
150g dark chocolate, broken into cubes
142ml pot double cream
85g dried fruits (chopped apricots and cranberries are good)
zest 1 orange
50g unsalted butter
150g white chocolate, broken into cubes
Equipment:
bowl
frying pan
Cooking instruction summary:
Put the cream in a small pan, then bring just to the boil. Put chocolates in separate bowls, then divide the butter between each. Tip half of the cream over each bowl of chocolate. Leave for about 1 min then stir until melted and smooth. Allow to cool.Divide the shortbread, fruit and orange zest between the bowls, stir, then chill for at least 4 hrs until firm.Using a teaspoon, scoop out the mixtures and form into small truffles. Sift the icing sugar onto a plate and roll the white chocolate truffles in it. Do the same with the cocoa and the dark chocolate truffles, then chill until needed. Can be made upto a day ahead.
Step by step:
1. Put the cream in a small pan, then bring just to the boil. Put chocolates in separate bowls, then divide the butter between each. Tip half of the cream over each bowl of chocolate. Leave for about 1 min then stir until melted and smooth. Allow to cool.Divide the shortbread, fruit and orange zest between the bowls, stir, then chill for at least 4 hrs until firm.Using a teaspoon, scoop out the mixtures and form into small truffles. Sift the icing sugar onto a plate and roll the white chocolate truffles in it. Do the same with the cocoa and the dark chocolate truffles, then chill until needed. Can be made upto a day ahead.
Nutrition Information:
covered percent of daily need
