The Free-Range Butter Company

Ingredients

• 100g (4oz) plain chocolate
• 100g (4oz) ANCHOR butter
• 275g (10oz) icing sugar
• White chocolate for grating
• Red and green pre-bought fondant icing – for hats and noses

Method

1. Place water in a small pan, bring to the boil and take off the heat. Break chocolate into a heatproof bowl and place over the water. Gently stir until chocolate is melted. Add the ANCHOR Butter and again gently stir until ANCHOR Butter has melted. Remove bowl from water.
2. Sieve the icing sugar into chocolate mixture, fold until thoroughly mixed together. Allow to cool.
3. Take small spoonful of the mixture and roll into a small ball. Grate white chocolate into a bowl and roll each truffle in the chocolate until well coated – keep your hands cool & it won’t be so sticky!
4. Once all the snowmen are complete make hats and noses using the red and green icing – attach to the snowmen (you may need to use cocktail sticks or a little jam to help sticking).
5. Make a little box or use cellophane to wrap your truffles and give them to teachers, friends and relations for Christmas and as thank you pressies.

Next recipe »