Candy floss white chocolate truffles (makes 16)
Ingredients
200g white chocolate drops
3 tbsp double cream (heavy cream)
1 tbsp candy floss (cotton candy) flavoured syrup
Bowl of Wilton pearlized sprinkles for rolling them in.
Cooking instructions
- Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
- Stir until chocolate has completely melted and has a smooth texture.
- Remove from heat and whisk in candy floss flavouring.
- Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
- Scoop 1 tbsp of chocolate mix into your hand and roll into a ball shape.
- Roll in sprinkles to coat.
- Refrigerate to store, for up to a week (but best served at room temperature).
Hotel Chocolat sent me some 40% milk chocolate drops and some white chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table. I started off with rich milk chocolate ones, then went onto mixing other flavours in them like the delicious Baileys ones and seasonal toffee apple ones and covering them in shimmering shades.
Then it was time to turn my attention to the white chocolate drops! I again started off with simply indulgent plain white chocolate ones, then tried lemon meringue, and lastly here are some candy floss flavoured ones. I had picked up a bottle of candy floss flavouring on a trip to Paris and had been itching to try it out. I love the subtle flavour they give them.
Here they are on My Winter Woodland dessert table
Don't forget Hotel Chocolat giveaway end this saturday!
Have a sweet day!