Lyle's® Chocolate Truffles
- 250g dark chocolate 70% cocoa, broken into pieces
- 120ml double cream
- 40g unsalted butter, cubed
- 2 tbsp Lyle’s Golden Syrup®
- 1 level tbsp Tate & Lyle® Fairtrade Icing Sugar
- 1 level tbsp cocoa powder
- 20g toasted chopped hazelnuts
Set a heatproof bowl over a small saucepan of boiling water making sure the bowl doesn't touch the water. Add the chocolate, cream, butter and Lyle’s Golden Syrup® and stir occasionally with a spoon for 4-5 minutes or until melted, well combined and glossy.
Pour into another bowl leave to cool and set for 3-4 hours.
Using a melon baller dip it into a bowl of hot water and scoop the chocolate truffle mixture into 30 balls, dipping the baller in the water each time.
Place on a greaseproof-lined tray. If you don’t have a melon baller use a teaspoon instead and quickly roll into balls.
Spoon the Tate & Lyle® Fairtrade Icing Sugar, the cocoa powder and the hazelnuts into 3 separate small bowls.
Roll 10 of the truffles in each of the different mixtures to coat. Firm up in the fridge for 1 hour then pack into a box.