Ingredients
| White chocolate truffle | |
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| 500g | White chocolate |
| 450 ml | Double cream |
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| Dark chocolate truffle | |
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| 500g | Extra bitter chocolate |
| 750 ml | Double cream |
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Method
White chocolate truffle
1. Melt the white chocolate over a bain-marie.
2. Allow to cool slightly.
3. Whip up the cream to soft peaks.
4. Fold the two mixtures together when they are still slightly warm & roughly the same temperature.
Dark chocolate truffle
5. Melt the dark chocolate over a bain-marie.
6. Allow to cool slightly.
7. Whip up the cream to soft peaks.
8. Fold the two mixtures together when they are still slightly warm & roughly the same temperature.
9. In a spring form tin place a thin layer of chocolate genoise sponge soaked in brandy.
10. Pour on the white chocolate mix & allow to set in the fridge before adding the dark chocolate mix.
Allow to set in the fridge before serving.
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