Ingredients :
- 90 g butter
- 50 g glucose syrup
- 30 g caster sugar
- 700 g dark chocolate
- 350 g double cream
Method :
- Over a bain marie, melt together the butter and the chocolate
- In a saucepan, bring to the boil the glucose, sugar and the cream
- Slowly whisk the cream mix to the chocolate mix
- Pour the combined mix into a shallow tray and allow to set in the fridge
- Using a hot knife , dice the truffles into equal sized cubes
- Dust or cover with tempered chocolate as desired
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