Today’s truffles recipe will provide a sweet treat – and, with the use of Fairtrade chocolate, will help get a fairer deal for those living in poverty in the Third World.
150g (5.5oz) The Co-operative Fairtrade dark chocolate
150ml (5floz) double cream
25g (1oz) unsalted butter
15ml (1tbsp) brandy (optional)
150g (5.5oz) melted Fairtrade milk chocolate
Break 150g (5.5oz) dark chocolate into squares and place in a food processor. Process until granular.
Place 150ml (5floz) double cream, 25g (1oz) unsalted butter and 15ml (1tbsp) brandy(optional) in a pan and bring to the boil.
Turn the food processor on and add the hot cream mixture in a steady stream to the chocolate mixture through the feeder tube until smooth.
Transfer the mixture to a bowl, cover with cling film and chill for several hours.
Spoon into walnut-sized pieces and roll in your hands to form balls. Do not over-handle as the heat will melt the truffles.
Place on a wire rack over a baking sheet and carefully spoon 150g (5.5oz) melted milk chocolate over the balls. Chill in the fridge until needed.
Note: This recipe has one or more red traffic lights. It’s fine to eat occasionally, or as a treat.
Preparation time: 30 minutes
Cooking time: Chill for 2 hours
Serves: 24 truffles