WHITE CHOCOLATE TRUFFLES

WHAT YOU NEED:

150g (5oz) white chocolate

80g (3 1/4oz) unsalted butter

Double boiler (or heatproof bowl and saucepan)

Wooden spoon

1/2 tsp. vanilla essence

2 egg yolks, lightly beaten

Mixing bowl

DIRECTIONS:

1. Roughly break up the chocolate. Cut the butter into small pieces. Slowly melt the chocolate and butter pieces in the double boiler. Stir with a wooden spoon.

2. Remove from heat and stir iin the vanilla essence.

3. Tip the egg yolks into a mixing bowl. Gradually whisk the warm chocolate mixture into the eggs. Cover the bowl with clingfilm and place in refrigirator for about 8 hours, to firm.

4. Place the chocolate mixture on a pastry board. Scoop up some of the mixture with the dessert spoon and roll between your palms into a ball.

5. Sprinkle the icing sugar over a plate, then roll the balls in the sugar.

* Milk chocolate truffles—Instead of using white chocolate, substitute milk chocolate. Then, in step 5, roll the balls in grated chocolate rather than icing sugar.

* Recipe Credit: Creative Crafts for Kids, Octopus Publishing Group Ltd

* Photo Credit: annesfood | blogspot