Two kinds of chocolate truffles… Recipe

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Ingredients

  • You need 60 little silicon molds – we used 2 trays each of heart and rose shapes
  • Dark chocolate raspberry truffles
  • 200g (7oz) dark chocolate, chopped
  • 120ml (1/2 cup) heavy cream
  • 3 Tbsp seedless raspberry jam/jelly
  • 1/4 tsp vanilla extract
  • 200g (7oz) white chocolate, chopped
  • 50ml heavy cream
  • 1/2 tsp rose water (depends on brand – taste it to check if you need more)
  • 300g (about 10oz) dark chocolate

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