HELGA'S CHOCOLATE TRUFFLES

Some years ago, I hosted a recipe swap for two of the yahoo groups and begged this recipe off my friend, Helga. I have to say when I first tasted these, I thought I'd died and gone to Heaven!

This is very rich, definitely not slimming (who cares!) and can be made ahead of time and stored in your freezer until wanted. These are so gorgeous, you'd better hide them at the back of the freezer and label them "turkey remains" or something like that, or they'll disappear as soon as your back is turned!

HELGA'S CHOCOLATE TRUFFLES

200 grams good quality dark chocolate

250 grams good quality milk chocolate

1 carton double cream (half pint or 225 grams)

This quantity will make approximately 30 truffles. Use really good quality chocolate, eg: Belgian or Swiss. It really makes a difference.

Melt the dark chocolate in a double saucepan or Bain Marie (stand a pyrex bowl in a saucepan of simmering water, making sure no water splashes onto the chocolate).

Take off the heat and stir in the double cream.

Use 2 teaspoons to mould the mixture into little mounds and leave to set on greaseproof paper, baking parchment or waxed paper on a baking tray. Place in the freezer until set.

Melt the milk chocolate in the same way, then spear the truffles on cocktail sticks and dip into the milk chocolate (you can do up to 5 at the same time). Dip all the truffles and return to the freezer (again, on a tray covered with greaseproof paper, baking parchment or waxed paper).

Once set, they can be stored in an airtight plastic container until wanted.

Remove just a few minutes before serving and eat straight away.

I know you'll enjoy these!