Halloween Chocolate Truffles

Baking

11 Oct

Written By Kate Brocklehurst

Ingredients

1 tbs Brock & Morten Rapeseed oil

100g dark chocolate

85g double cream

100g crushed pistachios

Hidden surprise - we recommend sour sweets

Method

Melt the chocolate in a heat proof bowl over a pan of just simmering water.

When the chocolate has melted, take the bowl off the pan and place it onto a tea towel.
Gradually add half the cream whisking really well as you go. The mixture will thicken and go glossy.

Whisk in the rapeseed oil and then add the rest of the cream, mixing as you add it.

Leave the ganache to set and go cold in the fridge then roll into small rounds, placing your surprise treat in the middle of the ball.

Roll these truffles in crushed pistachios and add to a tray. Keep chilled and serve straight from the fridge.