Chocolate Cream Truffles
|Plain chocolate||4 Ounce|
|Dairy cream||4 1⁄2 Tablespoon, frozen (Commercial)|
|Vanilla essence||2 Teaspoon|
|Sifted icing sugar||1 Pound|
1. Set the chocolate in a basin over hot water to melt over indirect heat.
2. Gently stir in the cream and essence and beat well while adding the icing sugar.
3. Tip the mixture into a tin and set aside in a cool place until firm. Roll the mixture into 24 equal-sized balls and roll them in cocoa.
4. Serve at room temperature completely chilled