Ingredients:
· 7 ounces dark chocolate (plus 3 ounces for decoration)
· 1 tablespoon butter
· ¼ cup heavy whipping cream
· 1/3 cup Nutella
· ¼ cup corn syrup
· 2 cups white chocolate chips
· 1 tablespoon oil
Method:
1. Chop chocolate into small pieces and set aside.
2. Cut butter into small pieces and set aside.
3. In a double boiler, bring the cream to a simmer. Remove from heat and stir in chocolate, butter, corn syrup and nutella and stir until completely melted. Place over low heat if mixture becomes cold, just to soften. Remove from heat.
4. Pour chocolate into a shallow bowl or dish. Cool, cover and refrigerate until firm, approx. 2 hours.
5. Line a baking sheet with parchment or use a silicone liner. Scrape a portion scoop over the top of the truffle mixture to form a 1” ball. Place on lined baking sheet and repeat.
6. Place in refrigerator for 10 minutes to cool.
7. In a double boiler, melt white chocolate chips with oil. Dip each truffle into the white chocolate and set on liner to cool. Let white chocolate firm. Melt 3 ounces of dark chocolate. Drizzle back and forth with a spoon to decorate tops.
8. Cover and refrigerate.
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