Chocolate Truffles

Ingredients

600g of milk cooking chocolate ( do not use compound chocolate)

250g of thickened cream

Approx 30g of Honey

Vanilla bean or 20- 30g of liqueur of choice.

Extra 500g of rich dark cooking chocolate for dipping.

Dessicated coconut or flaked almonds for garnish

Method

Place cream, honey and scrapings from vanilla bean, or liqueur in bowl and heat for 5 mins/100C/speed 1.

Add 600g of cooking choc and mix on speed 1 until choc has melted and cooled to 37C .

Place ganache in a container cover with cling wrap until cooled and you are able to roll in ball shape. Place in Fridge for a couple of hours

Dipping Chocolate

Place chocolate in bowl and grate for 10sec on speed 8.

Melt for 2 ½ mins/50C/speed 2.

Scrape down the sides and mix for 1 min/speed 2/no heat.

Place in a bowl for dipping

When ganache is firm use spoon, melon baller or wet hands to make balls.

If firm enough use toothpick to pick up ganache ball and dip in the dark chocolate. Sprinkle with coconut or flaked almonds.

Set them on baking paper or place them in little cup cake moulds.

Enjoy.