250g whites chocolate
250g dark chocolate
1 packet double thick cream
2 stick butter
1. Chop the white chocolate and dark chocolate in a seperate bowl, pour cream into a saucepan and bring to simmer. Divide and pour into the chopped chocolate. Stir until smooth
2. Pour the white chocolate in a baking sheet with paper parchment then chill in fridge until set.
3. Set aside the dark chocolate until set in a room temperature.
4. Take out the white chocolate shape a ball and dip in dark chocolate halfway. Let it drip in paper parchment and enjoy …
Prepared, tried and tested by: Joy Martin Smyth