Prep
15 minBake
N/AServes
10+Difficulty
Medium About
These moreish chocolate truffles are incredibly easy to make, with only a few ingredients needed. Extra soft and creamy treat, perfect as a delicious, homemade gift for loved ones.
Place the cream and the sugar in a small saucepan and heat together over a gentle heat until nearly boiling.
Place the chopped chocolate and cubed butter into a large heatproof bowl.
Pour the hot cream and sugar mixture over the chopped chocolate and butter and leave for a couple of minutes, then stir until smooth. Add salt, stir again, and allow to cool, then transfer the mixture into the fridge for at least 2 hours or overnight.
Remove the mixture from the fridge, and using a teaspoon or a melon baller, scoop out truffles, and roll them into balls using the palms of your hands.
Roll the chocolate truffles in cocoa powder, finely chopped nuts or some extra sugar.
TOP TIP
Turn your sugar pink or red by adding 2-3 drops of food colouring gel to the sugar and mix it well.
TOP TIP
You can also melt some white chocolate and dip the truffles into melted white chocolate.
Ingredients – 5 items
1
Double cream
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Chocolate
chopped
Butter
softened cubed
Salt
For dusting / coating
Cocoa powder
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Mixed nuts
finely chopped
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
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With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
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Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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