- 75ml double cream, warmed
- 100g milk chocolate chips or buttons,
Warm the cream in a pan over a medium heat. Remove from the heat. Place the chocolate chips in a glass bowl and pour in the warm cream. Make sure that the cream covers all of the chocolate chips (to avoid any unwanted lumps). Stir until the mixture forms a glossy chocolate sauce.
If your making truffles, leave the sauce in the bowl and cool at room temperature for 10 minutes, then cover and put in the fridge for 1 to 6 hours (overnight is best). Once taken out of the fridge,
the sauce should have set and with a melon baller, make even sized truffle shapes. Then fill a bowl of cocoa powder and roll each individual truffle in the powder.