Wade Murphy's decadent dark chocolate truffles as seen on Today.
- 200g 70% Dark Chocolate Drops
- 85mls Double Cream
- 1 tablespoon Vanilla Essence
- Cocoa Powder for dusting
- Grated Chocolate for Dusting
Place the chocolate cream and vanilla essence into a bowl. Place on top of a pot of simmering water until it has all melted. Allow to cool and set in the fridge for about 2 hours.
- Use a melon baller or a small ice cream scoop to scoop out about 25 truffles. Dust half with cocoa powder and the other half with the grated chocolate. These can be kept in the freezer for approximately 1 month or 4/5 days in the fridge.
Prep time: 20 minutes plus chilling