Truffles

Makes 16

Ingredients

The Coating

Method

Line a freezerproof tray with greaseproof paper. Melt the 100 g plain chocolate. Stir in the cream until the mixture has a shiny consistency. Place 16 tsp of the mixture, slightly apart, on the tray. Place another spoonful on top of each and swirl into neat shapes with a cocktail stick. Freeze, uncovered for at least 2 hours until solid.
Make the coating ; melt 2/3 of the plain chocolate and 2/3 of the white chocolate in separate bowls. Carefully lift a truffle off the paper. Insert a cocktail stick into the base ; in one quick movement, swirl the truffle in the white chocolate to coat evenly. To allow the chocolate to set, place the other end of the stick into an egg box or half a cabbage. Coat half the truffles in white chocolate and the other half in plain chocolate ; leave to set.
Trim the truffles of any excess chocolate, if necessary, so they sit flat ; arrange on a sheet of greaseproof paper. Melt the remaining white and plain chocolate in separate bowls.
Make up two greaseproof paper piping bags and fill one with melted plain chocolate, the other wiht melted wihte chocolate. Pipe contrasting zigzags and swirls over the truffles ; leave to set.
When completely set, put the truffles in a single layer in a box lined with tissue paper, or in petits four cases