Happy Easter all you gorgeous folk.
I hope you have a very special time with family and friends and that your break is a super happy & relaxing one.
I adore these chocolate truffles. Pretty quick and easy to make and a lovely ‘something different’ for your Easter table or gifts. I have recently discovered that a splash of Spanish Pedro Ximenez sherry makes for a very lovely truffle too (adults only, of course!).
These are straight from the Relish Mama cook book. I hope you enjoy them as much as me and my family do.
Happy Easter to you all.
Chocolate fudge truffles
1 x 400g can sweetened condensed milk
3 tablespoons cacao (unsweetened cocoa)
40g unsalted butter
150g best quality dark chocolate (lindt or callebaut preferably)
150g good quality dark chocolate sprinkles – for rolling
Pour the condensed milk into a heavy-based saucepan and add the cacao and butter. Stir over a medium heat to combine and until it starts to simmer. Add the chocolate and then reduce the heat and stir continuously for 10–15 minutes until thick and very fudge-like. If you don’t keep stirring, your fudge will stick to the bottom of your pot and likely burn. Spoon onto a heatproof tray or silicone mat and set aside for 10 minutes at room temperature before transferring to the fridge for 15 minutes.
When the fudge has cooled, either break off or scoop pieces of the fudge and shape into balls before rolling between your palms to form circles. Roll each ball in chocolate sprinkles. Keep in the fridge for up to 3 days, but bring them back to room temperature before serving to really appreciate the full flavour of these little gems.