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| White Chocolate Covered Chocolate Sprinkles |
This is an add-on to our previous post Chocolate Sprinkle Covered Chocolate Truffles. In order to make them from scratch you will have to start there and then follow the link at the appropriate point to come back to this post and coat them in white chocolate.
Ingredients
- 100g of White Chocolate for every 12 Chocolate Truffles
- Chocolate Truffles made using our previous recipe
To cover the truffles made in the previous post you will need 500g of chocolate without re-using the waste, re-using the waste will cover approximately another 4 Chocolate Truffles for every 100g of chocolate.
Method
- Part fill a pan of water (so when you place a pyrex bowl on the pan it won't touch the water)
Part fill a pan with water - Break up the chocolate and add to a pyrex bowl (otherwise it will likely crack like the one shown that I mistakenly thought was pyrex)
Break up the chocolate and put in a pyrex bowl - Place the bowl on top of the pan and bring the water to the boil, then turn down, stir the chocolate from time to time until it is melted.
Put the bowl on top of the pan and melt the chocolate - Line a baking tray with greaseproof paper to stop the chocolate sticking to the tray.
Line a baking tray with greaseproof paper to stop the chocolates sticking - Place the Chocolate Truffles on a fork and dribble chocolate on it with a spoon, we held it over a bowl as to not contaminate the white chocolate in the bowl.
Using a fork to support the Chocolate Truffle dribble chocolate over the Chocolate Truffle - When you are finished put the tray back in the fridge to set the chocolate (yes the tray gets messy!)
The finished Chocolate Covered Chocolate Truffles ready to go in the fridge - If you wish you can re-use some of the wasted chocolate and cover an additional 4 chocolates for every 100g of chocolate.
The extra chocolate, slightly coloured by some of the melted chocolate truffle
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