Brussels Sprouts Chocolate Truffles are a fun and silly thing to make and will have your guests giggling this Christmas. Luckily they taste much better than sprouts! This is the best chocolate Brussels sprouts recipe for a rich chocolatey truffle centre dipped in a white chocolate shell.
green colour paste(Use the paste not liquid colours. I'd recommend Sugarflair)
cocoa powder(for dusting)
Instructions
Line a bowl with cling film. (This makes it easier to clean up later.)
Break up the chocolate and put the chocolate in a bowl along with the butter.
In a saucepan warm up the double cream with the spices until it starts to boil. Immediately take it off the heat and pour it over the chocolate.
Leave the cream for a few minutes to melt the chocolate.
Slowly mix the chocolate and cream together until smooth and glossy.
Pour into the prepared bowl and leave to cool to room temperature and then put it in the fridge for 1 hour until firm.
Remove the truffle bowl from the fridge.
Scoop out balls of truffle with a teaspoon and set aside.
Melt the white chocolate in the microwave in 20-second bursts until melted.
Add the green colour paste a little at a time to get it to a Brussels Sprouts green colour. Gradually add up to 2 teaspoons of vegetable oil to make the chocolate slightly runnier and easier to dip.
Dip the truffles in the chocolate using a kebab stick, shake off the excess chocolate and set them to harden on greaseproof paper. The messier the better to leave them looking like sprouts.
(If you have any truffles left over coat them in cocoa powder.)