Miranda’s Kitchen:

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Ok so I know it might sound crazy, but sometimes, just sometimes you can have too much of a good thing.  If the Easter Bunny was especially generous this year, I’ve got the perfect treat to use up those eggs – take them to work if you’re feeling a little guilt for the over-indulgence!

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Ingredients

280g Easter Eggs ( keep the foil if you have it)

280g Double Cream

50g Unsalted butter

100g Cocoa powder

1 pkt Mini eggs ( optional)

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Method

Melt the chocolate carefully with the butter. I normally do this slowly in a bowl over a pan of hot water.

Warm the cream slightly then whisk into the chocolate. it may split slightly but keep whisking and it will come together.

Crush the mini eggs and sprinkle over the chocolate mix. Pour into a dish and refrigerate for about 2 hours.

Scoop into balls and drop into sieved cocoa powder.

Pop back into the fridge until set

If you have the foil left then tear off wrap the truffles and re-gift them !!!!

Truffles

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