Recipes and styling by Wakeford
Photographs by Karl Rogers
Chocolate and praline truffle scoops
- 500g dark chocolate
- 125ml (½ cup) fresh cream
- 125g butter
- 100g hazelnut praline
- 100g cocoa powder
Place the chocolate, cream, butter and praline in a bowl over a double boiler. Stir constantly over the boiling water until all the ingredients have melted and mixed.
Pour into a shallow tray and leave to set in the fridge.
Once set, use a dessert spoon dipped in boiling water to scoop out truffles.
Place the truffles on a sheet of baking paper and dust with the cocoa powder before serving.