1/3 Cup Thickened Cream
250g Dark Milk Melts/Cooking Chocolate
2 tsp Vanilla Essence
350g Dark Cooking Chocolate, extra
30g chopped Copha
Put Cream and 250g Chocolate in a glass bowl and melt in the microwave for 2 minutes. Stir. If necessary, microwave for another 1 minute. Stir until melted and smooth.
Stir in the Vanilla essence, cover with glad wrap and leave in the fridge for 30 minutes til if firms.
When firm, beat with electric mixer until colour lightens and mixture is light and fluffy (2-3 minutes). Wrap again and refrigerate for another 30 minutes or until firm enough to roll into balls.
Scoop teaspoonfuls of the mixture and roll into balls, keep the first batch in the fridge while making the others. Melt the 350g chocolate and copha in glass bowl in microwave and dip the truffle balls in the mixture using two forks to roll them in chocolate, then carefully lift out and lay on alfoil lined tray. Set in the fridge while making the others.
When set, re-coat in remaining chocolate, and you can vary the assortment by rolling wet chocolate mix into either coconut, chocolate 100’s and 1000’s or sifted cocoa. A sliver of walnut or cherry can also be “stuck” on top of a truffle with a dab of warm chocolate.