Advertisement

Nutrition:

  • kcal71
  • fat4g
  • saturates3g
  • carbs7g
  • sugars6g
  • fibre0g
  • protein1g
  • salt0.04g
    low

Method

  • step 1

    Bring the cream to the boil in a small pan. Remove from the heat and stir in the chocolate until it has melted. Stir in the liqueur and pour into a bowl. Cool, then chill until firm, about 4 hrs, or overnight.

  • step 2

    Sprinkle a sheet of greaseproof paper with icing sugar and another with cocoa powder. Take a teaspoon and scoop nuggets of truffle mix out of the bowl and onto either the paper with cocoa powder or icing sugar. Use two teaspoons to coat the nuggets then transfer them to paper sweet cases. Pack into paper sweet cases in boxes and chill. Store for up to 2 weeks.

RECIPE TIPS
WITH A DIFFERENT LIQUEUR

If you don't fancy Tia Maria you could use Kahlua, Cointreau or Frangelica, a delicious hazelnut liqueur

Recipe from Good Food magazine, November 2004

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement