- 227g tub Cornish Clotted Cream
- 200g Strawberry Chocolate
- 4-5 Shortbread Biscuits
Melt the chocolate either in a bain marie or in the microwave.
Stir the clotted cream into the chocolate until the mixture is silky smooth. Chill for 2-3 hours.
Place the shortbread biscuit in a food processor and whiz until they resemble breadcrumbs.
Have a plate ready with the biscuit crumbs. Then use a melon baller dipped in hot water to shape the truffles by running it through the truffle mix. Drop into the biscuits. You will need to dip the melon baller into the hot water after each truffle. Alternatively you can use 2 teaspoons and roll by hand (this is the messy method!).
After you have done 5 or 6 truffles, roll them in the biscuits and then set aside and continue rolling until you have finished all the mixture. If you want a more uniform finish and shortbread crust roll in your hand to form a smooth ball and then roll again in the shortbread crumbs.
Chill over night if you can or for at least 4 hours. If kept in the fridge these truffles can last for up to two weeks (if they last that long)!
For a twist add some freeze dried strawberries to the shortbread crumbs.