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Custard and white chocolate bombs
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Prep Time:
80 minutes
Cook Time:
5 minutes
Total Time:
85 minutes
Irresistible white chocolate truffles with creamy custard filling, perfect for parties or as gifts.
Ingredients:
  • 2 x 180g blocks white chocolate, chopped
  • 240.00 gm Double Thick Chocolate Custard
  • 50g milk chocolate, melted
Instructions:
  • Put 2/3 of the white chocolate in a microwave-safe bowl. Microwave on HIGH for 2-3 minutes, stirring every 30 seconds with a metal spoon until melted and smooth. Let it stand for 5 minutes to cool and thicken.
  • Chill the ice cube mold in the refrigerator while you prepare the rest of the recipe.
  • Transfer the melted white chocolate into a sealable bag and cut off a small corner. Squeeze half of the chocolate into the mold, swirling to evenly coat the sides. Allow to set for 2 minutes. Fill the remaining holes with the rest of the chocolate, ensuring a thick coating on both the base and sides. Chill in the fridge for 10 minutes.
  • Transfer the custard into a sealable plastic bag. Cut a small corner off the bag. Squeeze the custard into the cavities. Chill in the freezer for 15 minutes.
  • Put the rest of the white chocolate in a microwave-safe bowl and heat on HIGH for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until melted and smooth. Transfer the melted chocolate into a snap-lock bag, cut off a corner, and pipe it on top of the custard, tapping gently to even it out. Chill for 30 minutes until firm. Twist the ice-cube mould to release the chocolates, drizzle with melted milk chocolate, refrigerate for 10 minutes until set, then serve.

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