Christmas truffles
This recipe makes 35 truffles
Ingredients truffle mixture:
- 120 ml heavy cream
- 300 grams of white chocolate
- 32 cookies of choice
- 55 grams of cream cheese
Ingredients coating:
- 130 ml of heavy cream
- 300 grams of white chocolate
- 30 ml of Neolea olive oil
Christmas sprinkles
- Crumble the cookies into a sand like consistency in a food processor or blender.
- In a sauce pan heat up the heavy cream until it forms small bubbles, don’t let it come to a boil. Turn of the heat and add the chocolate in. Let this sit for a couple of minutes and then stir so the chocolate will melt into the cream
- Add the cream cheese too, mix again and last the crumbled cookies.
- Form this into a dough, a plastic spatula works best to get it all out of the pan.
- Cover with cling film and cool in the fridge for at least an hour.
- When it’s solid, using 1 teaspoon at the time, mold into small balls with your hands. Freeze these for an half hour.
- Melt the heavy cream with the chocolate and olive oil in a small pan on a low heat. Don’t let it come to a boil. Mix it well and turn off the heat.
- Dip the frozen truffles into the melted chocolate and put the on a parchment paper to set. Sprinkle some of the Christmas sprinkles on and put in the freezer to cool. For again, an half hour. Then they’re ready to eat!
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