Townie
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Easter Truffles
Ingredients :
150g / 6oz Plain Chocolate
40ml / 2 tablespoons Brandy (Adult version) or fruit squash (Kids Version)
50g / 1 1/2 oz Butter
60g / 2 oz Icing Sugar
50g / 2 oz ground almonds
16 small sweet paper cases
Method :
Break up two thirds of the chocolate into a bowl and place this over a pan of hot water.
Add the brandy and leave to melt
Take off the heat and stir in the butter, which should not be too hard.
Mix in the sieved icing sugar and the almonds s that it is well blended.
Leave to cool place until the mixture is firm enough to handle.
Divide into about 16 even-sized pieces and roll into balls.
Grate the remaining chocolate, place on a piece of greaseproof paper and roll the truffles in it.
Pop each one into a paper case.
Recipe courtesy of :
The Cadbury Chocolate Cookbook by Patricia Dunbar ISBN 0 600 32018 9
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