
Hand Mixer
Small but perfectly formed
We've used the Dualit Hand Mixer to whip up these indulgent chocolate truffles. Rich, decadent and utterly delicious, we love these chocolatey treats!
1. Melt the chocolate and butter in a bowl over hot water.
2. In a saucepan, gently heat the double cream. Do not allow it to boil! Once it has warmed through, set aside for a few minutes to cool down a little.
3. Using the Dualit Hand Mixer and whisk attachment, slowly pour the cream into the butter and chocolate mixture. Stir this continously in order to avoid lumps.
4. Allow your cream, chocolate and butter mixture to cool.
5. At this point you can add different flavours to your chocolate truffles - choose from espresso, mint, rum and raisin, chopped nuts, dried fruit, coconut or whatever you (or your loved ones!) prefer. Stir any additions into the mix and stir well until combined, before placing the truffle mixtures in the fridge.
6. When completely cooled, use a melon baller or metal measuring spoons to roll the mixture into small balls.
7. Fill a saucer with icing sugar, cocoa powder, chopped nuts, desicated coconut or melted white chocolate and roll each of the truffles until they are fully covered.
8. Place your truffles back onto baking parchment and put in the fridge to set.
We've made these Chocolate Truffles with the help of our Hand Mixer and Whisk Attachment!