MILK CHOCOLATE TRUFFLE RECIPES

Steps:

• Bring a little water to a simmer in a pan. Place the chocolate and butter in a large bowl, then set the bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Stir until melted and glossy.
• Heat the cream in a separate saucepan until almost boiling (but do not allow the cream to reach boiling point). Remove from the heat and allow to cool for 5 minutes.
• Pour the warm cream over the melted chocolate and mix together until smooth and well combined. Stir in a pinch of salt.
• Line a roasting tray with greaseproof paper and pour in the melted chocolate. Set aside to cool, then chill in the fridge until set.
• Once the chocolate mixture has cooled and set, mix the chopped nuts together and sprinkle onto a baking tray.
• Scoop out small portions of the chilled chocolate mixture with a teaspoon, then roll them into balls with your hands. Roll each ball in the chopped nuts until completely coated. Place the truffles onto a baking tray or plate and chill until ready to serve. The truffles will keep for 1-2 weeks.

Steps:

• In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.