Description
Sometimes the best desserts come from the simplest combos, and these Double Chocolate Truffles – Creamy White & Dark Bliss are proof. They’ve got creamy white chocolate centers dipped halfway in smooth dark chocolate, and honestly? They’re a little messy, but that’s part of the fun.
Ingredients
Units
Scale
- 250g white chocolate, chopped
- 250g dark chocolate, chopped
- 1 packet double-thick cream (about 250ml)
- 2 sticks of butter (about 1 cup / 225g)
Instructions
- Chop up the 250g white chocolate and 250g dark chocolate into separate bowls.
- Pour the double-thick cream (250ml) into a saucepan and bring it to a gentle simmer. Don’t let it boil, just tiny bubbles.
- Divide the hot cream between the two bowls of chocolate.
- Stir each one until it’s smooth and glossy.
- Mix half the 2 sticks of butter (about ½ cup) into the white chocolate while it’s still warm, then do the same with the dark chocolate. Stir until silky.
- Line a baking tray with parchment
- Keep the dark chocolate mix at room temperature so it stays soft and dippable. If it firms up too much, give it a quick 5–10 second microwave zap.
- Once the white chocolate is firm after some chilling time in the fridge, scoop it into little balls (don’t stress if they’re uneven).
- Dip each white chocolate ball halfway into the dark chocolate. Let the extra drip off onto parchment.
- Chill for 10–15 minutes until set, then dig in!
Notes
Created, prepared, tried, and tested by Priya
