Acorn truffles recipe | Sainsbury`s Magazine

Acorn truffles recipe | Sainsbury`s Magazine

www.sainsburysmagazine.co.uk

This nutty acorn truffle recipe makes a fantastic edible gift.

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Ingredients

  • 375g cook's Belgian dark chocolate (70% cocoa solids), finely chopped
  • 1 x 300ml carton double cream
  • 20g unsalted butter
  • 3 tbsp liqueur - brandy, Cointreau, Baileys or kirsch (optional)
  • 20g cocoa powder, sifted, plus extra to dust
  • 30g chopped mixed nuts
  • about 20g gold and silver sprinkles from an 83g pack
  • about 30g chocolate vermicelli sprinkles from a 69g pack
  • 8 Zingy Orange Matchmakers, each broken into 5 pieces

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