Ingredients
Dark chocolate -250 gm
White chocolate -120 gm
Cream -4 tbsp
Powdered sugar -5 tbsp
Butter -2 tbsp
Preparation
Keep a saucepan on medium flame, pour
two glasses of water and bring to boil.
On top of the saucepan keep a larger bowl with
broken pieces of dark chocolate and white chocolate.
Reserve about 20 gm of white chocolate for decorating
the truffles on the top.
Simultaneously in another vessel heat half a glass of cream.
As the chocolate melts pour 3 to 4 tbsp of hot cream.
Pour cream only as much needed.
Take the bowl from the flame and keep on stiring.
Add powdered sugar, vanilla essence or any flavour.
Keep on stirring.
As the chocolate cools , it gets a shining texture.
Now add butter and stir.
In small greased ice trays or small moulds pour this
smooth and shining chocolate and refrigerate for 24 hrs.
Next day double boil the reserved white chocolate as before
and pipe it on the truffles and refrigerate again .
Wrap each individually in transparent covers and gift it to
your dear ones.
