Andrew Scott

The Sudbury Hotel

56 London Street, Faringdon, Oxfordshire SN7 7AA
01367 241272

Some delicious treats for when the neighbours pop round for coffee or to tempt the taste buds after dinner.

Ingredients:

• 30g sugar

• 217g cream

• 250g chocolate melted

• 37g butter

Method Bring cream to a simmer with the sugar Pour this mixture over the melted chocolate Whisk in the butter N

ow you can either leave the mixture to set in the fridge then using a melon baller roll into neat truffles Or Place the mixture in the fridge and keep whisking it every 5-10mins until it holds its own weight.

Place mixture into a piping bag with a round nozzle and pipe onto greaseproof paper, lifting quickly at the end to form an elegant shape (a nice peak).

The truffles can be stored in the freezer until need for after dinner coffee, and you can roll them in toasted nuts, cocoa nibs, crushed wafer or the age old classic cocoa powder