Description
Indulge in these luscious chocolate truffle cream bombs — rich chocolate shells filled with a velvety vanilla cream center for the ultimate sweet treat
Ingredients
-
200g dark chocolate, melted
-
1/2 cup heavy cream
-
2 tbsp sugar
-
1 tsp vanilla extract
-
50g white chocolate, melted (for inner coating)
Instructions
-
Melt dark chocolate and coat silicone molds. Freeze until set.
-
Mix heavy cream, sugar, and vanilla extract, then whip until thickened.
-
Fill the chocolate shells with cream, cap with more chocolate, and chill until firm.
-
Demold carefully and serve!
Notes
-
You can flavor the cream with coffee or fruit extracts.
-
Store in the fridge for up to 5 days.