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    Sunday, October 04, 2015

    Lyle's Chocolate Truffles Recipe

     Lyle's Chocolate Truffles Recipe

        250g dark chocolate 70% cocoa, broken into pieces
        120ml double cream
        40g unsalted butter, cubed
        2 tbsp Lyle’s Golden Syrup®
        1 level tbsp Tate & Lyle® Fairtrade Icing Sugar
        1 level tbsp cocoa powder
        20g toasted chopped hazelnuts

    Lyle's Chocolate Truffles Recipe

    Set a heatproof bowl over a small saucepan of boiling water making sure the bowl doesn't touch the water. Add the chocolate, cream, butter and Lyle’s Golden Syrup® and stir occasionally with a spoon for 4-5 minutes or until melted, well combined and glossy.

    Pour into another bowl leave to cool and set for 3-4 hours.

    Using a melon baller dip it into a bowl of hot water and scoop the chocolate truffle mixture into 30 balls, dipping the baller in the water each time.

    Place on a greaseproof-lined tray. If you don’t have a melon baller use a teaspoon instead and quickly roll into balls.

    Spoon the Tate & Lyle® Fairtrade Icing Sugar, the cocoa powder and the hazelnuts into 3 separate small bowls.

    Roll 10 of the truffles in each of the different mixtures to coat. Firm up in the fridge for 1 hour then pack into a box.

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    Item Reviewed: Lyle's Chocolate Truffles Recipe Rating: 5 Reviewed By: Mrs. Chef
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