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Violet truffles
Violet truffles
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Prep Time:
300 minutes
Cook Time:
5 minutes
Total Time:
305 minutes
Decadent chocolate truffles topped with crystallized violets for a special touch.
Ingredients:
  • 200g white chocolate, roughly chopped
  • 50ml creme fraiche*
  • 40.00 ml violet syrup*
  • 24.00 gm icing sugar, sifted, plus extra to dust hands
  • 180g good-quality dark chocolate, roughly chopped
  • Crystallised violets*, to decorate
Instructions:
  • Prepare a baking tray with baking paper. Melt the white chocolate with adult supervision in a heatproof bowl over simmering water, ensuring the bowl does not touch the water. Once melted, take it off the heat and mix in creme fraiche and violet syrup. Stir well, cover with plastic wrap, and chill in the refrigerator for a minimum of 4 hours.
  • Coat your hands in sweet icing sugar and shape the chocolate mixture into walnut-sized balls. Sprinkle with 2 tablespoons of icing sugar. Refrigerate for 30 minutes until firm.
  • Gently melt dark chocolate in a heatproof bowl over simmering water, ensuring no contact between the bowl and the water. Remove from heat and let it cool a bit. Skewer white chocolate balls and coat them in the melted dark chocolate. Place on a tray, top with crystallized violets, and allow to cool. Serve in petit four cases.

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