(Makes 30)
Ingredients

• 250g Belgian milk chocolate
• 100ml double cream
• 20g unsalted butter
• 1 tsp vanilla essence

Method

1. Recite Bismillah
2. Melt chocolate.
3. Add in butter & whisk by hand.
4. In a separate pan add cream & vanilla essence & bring to a simmer.
5. Add cream to chocolate & whisk till well combined. Pour into a air tight container and refrigerate for a 5-6 hours preferably overnight.
6. Make small balls & refrigerate again for half an hour. If you find the truffles are sticking to the Palm if your hands, dust them with cocoa, it will be easier to roll.
7. Decorate by rolling in coconut, nuts, dipping in chocolate, crushed cornflakes etc..
8. If you wish to dip them in chocolate, Freeze them for an hour, so they’re easier to handle.
9. Enjoy!

Tips:

• Store truffles in the fridge & remove few hours before serving.