Truffle Shuffle Baby

This is one of the most frustrating and painfully long things to make, but at the end of the day it’s got chocolate in it – so i had to give it a go!

You need: 250ml cream, 150g caster sugar, cocoa powder (for dusting and getting generally mucky with), grated chocolate – use a blender

All you do is pour your cream into a pan and heat it up, not the other way round like i did in my video where the cream almost fried the minute it hit the pan… then pour in your sugar. Keep stirring just before it boils (you don’t want it to boil)…. then transfer the grated chocolate into the pan off the heat which looks lush. Then keep stirring for a fair amount of time so that it disolves well into the pan….. leave it to cool and then plonk it into the fridge to set.

Now for me as you will see this is where the recipe got really frustrating – it just wouldn’t set! I even had time to run out into the snow and do my first ever snow angel! Time went on and still not setting, perhaps I should have put them outside and covered them in ice or something?!

Anyhow after a fair few hours they had set long enough just to roll the out and dust them with cocoa powder…. they turned out pretty saggy unfortunately but this could be down to sizzling the cream at the start…. either way in the end they tasted alright!

Well watch the video and see for yourself, but give them a try and let me know how you get on.

Til next time.