INGREDIENTS
400 g (2 x 200 g slabs) brown milk chocolate
250 ml (1 cup) CLOVER fresh cream
75 ml (5 tbsp) CLOVER Farmstyle butter, cubed
36 whole glazed cherries
ROUNDING OFF
300 g brown chocolate
60 ml (4 tbsp) pistachio nuts, finely chopped
Method
Break the chocolate into pieces. Put the chocolate and the cream in a saucepan and melt over low heat until smooth.
Remove from the stove. Let it cool to room temperature.
Stir the butter into the chocolate and stir with a wooden spoon until the chocolate mixture starts to thicken.
Place the mixture in the fridge for 45 minutes until set.
Take a teaspoon of the chocolate mixture and roll it around the cherries. Roll these into balls.
Place the balls back into the fridge to set.
ROUNDING OFF
Melt the chocolate in a double boiler.
Use a fork to dip the truffles into the melted chocolate.
Place the truffles on baking trays lined with baking paper.
Sprinkle the nuts on top before the chocolate sets, and place in the fridge until served.
CLOVER INGREDIENTS USED IN THIS RECIPE
