| Chocolate Truffles |
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Make these for the end of a special dinner or for giving at Christmas.
255g (9oz) semi-sweet chocolate 1⁄2 cup jellied cranberry sauce (bought or home-made) 2 tbsp double cream 2 tbsp cocoa 4 tbsp icing sugar, plus a little extra Place the chocolate, cranberry sauce and heavy cream in a medium saucepan. Cook over medium-low heat until the mixture is smooth, stirring frequently. Remove from the heat then pour into a glass or plastic bowl and cover with cling film. Let sit at room temperature to thicken. Combine the cocoa and 2 tbsp of the icing sugar on a small plate. Scoop out a rounded tsp of the chocolate mixture. Roll in the cocoa and sugar mixture to thoroughly coat each ball. Dust your hands with a little icing sugar. Roll the truffle in your hands to form a 2cm (3⁄4in) ball. Continue forming truffles with the remaining chocolate mixture. Sit each one in a white paper cup. Sift a little icing sugar on top. Makes about 24 |
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