Milk Chocolate & Cointreau Truffles

Prep time: 10 minutes + 1.5 hours chilling 

Cooking time: 2-3 minutes 

Ingredients:

200g good quality milk chocolate, roughly chopped 

5 tbsp double cream 

2 tbsp Cointreau

cocoa powder/ icing sugar to dust

Method:

• Place the cream in a small heavy-based pan, and heat until steam rises & the cream starts to bubble. Take care not to overheat the cream as it will burn.  Add the Cointreau and stir in thoroughly using a wooden spoon.

• Add the chopped chocolate, and stir until melted and smoothly combined. Transfer to a small bowl, and refrigerate for an hour or so.

• When the mixture has set enough to mould (it should be pliable, yet firm) remove from the fridge. Scoop out a teaspoonful at a time, and using your hands mould into approximately 24 small chocolate truffles. Roll each truffle generously in cocoa to coat, and return to the fridge to chill for another hour. 

• Store in the fridge and serve at room temperature. Dust with icing sugar before serving. Will keep refrigerated for up to 3 days.