Christmas Truffles

This is a slight variation on a standard truffle recipe I've had for a while. They make great Christmas presents for relatives, friends and teachers!

Ingredients

• 200g 70% dark chocolate 
• 200g white chocolate 
• 300ml double cream (split this into 200ml and 100ml) 
• 35g unsalted butter 
• 2tbsp Baileys or supermarket equivalent
• 2 tbsp vanilla extract 
• 1 tsp cocoa powder and chopped almonds to coat

Method 

• Break both types of chocolate into small pieces and put into two separate bowls. 
• Pour 200ml of the cream into one small pan and 100ml into another. Add 25g of butter to the 200ml and 10g of butter to the 100ml. Heat both pans gently until the butter melts and the creams reach simmering point. Pour the 200ml onto the dark chocolate and the 100ml onto the white chocolate. 
• Stir the chocolates into the creams until smooth. Stir 1 tbsp of Baileys and ½ tsp vanilla into each mixture. Chill for 4 hours or overnight if possible. 

• To make the truffles, dip a melon baller (or teaspoon) in hot water and scoop out a small ball of the truffle mix. Put the ball on a tray lined with baking paper and repeat, dipping the baller into the water each time to keep it warm so the mixture slides off easily. 
• Put the cocoa powder and chopped almonds into separate bowls. Drop the dark truffles into the cocoa one by one and roll until they are completely coated. Do the same with the white truffles and the almonds, pushing them in, if needed, to stick. 
• Put the chocolate truffles on a clean sheet of baking paper in an airtight container and keep them chilled until ready to serve. They will keep for 4-5 days in the fridge.