White & Dark Chocolate Moomin Truffles

Moomin Chocolate Truffles I’ve been dying to use my Moomin candy molds (which are actually meant to be ice cube trays) for a ages now and since Easter is around the corner I thought some chocolate Moomins were in order! Dark chocolate truffles are my favourite but I couldn’t resist coating them in white chocolate for the Moomins, it makes them much more recognizable and isn’t overly sweet when paired with the dark chocolate centre.

Moomin Chocolate Truffles Okay, so this post is mainly about showing off all my cool Moomin stuff… the chocolate part is just a (delicious) afterthought.

 Moomin Chocolate Truffles

White & Dark Chocolate Truffles
 
Prep time
Total time
 
Makes approx 30 dark chocolate truffles in a white chocolate shell. Moomin shapes optional!
Serves: 30
Ingredients
  • 120ml / ½ cup double cream
  • 255g / 9oz white chocolate
  • 225g / 8oz dark chocolate
Instructions
  1. Break the chocolate into small pieces and place them in separate bowls.
  2. Pour the cream into a small saucepan and heat until it just begins to boil, then remove from the heat. Pour the heated cream over the bowl of dark chocolate pieces to let the heat of the cream melt the chocolate. Whisk until melted and smooth.
  3. Once the chocolate has completely melted, place some cling film over the bowl, making sure the cling film touches the surface of the chocolate so no air can get at it. Leave at room temperature to cool.
  4. Temper the white chocolate (click here for help on how to do this.)
  5. Spoon some of the white chocolate into the molds (until they're about ⅓ full and use a brush to move the chocolate around so the front and sides are completely coated. Leave to cool in the fridge for about 10 minutes. If the chocolate is still too thin, add another coat and cool in the fridge again.
  6. Once the white chocolate is solid, spoon in some of the dark chocolate and smooth it around the centre of the mold. Leave some space at the top for the white chocolate base. Place in the fridge to chill for at least 10 minutes.
  7. Fill the mold to the top with the white chocolate, making sure it covers the dark chocolate centre completely.
  8. Place the mold back in the fridge to set for about 20 minutes.
  9. When they're ready, pop the chocolates out of the mold and enjoy! They can be kept in an airtight container for up to one week.

 

Moomin Chocolate Truffles The idea is to save most of these for the weekend. So we’ll see how that goes… Hope you all have a fantastic Easter! x

Moomin Chocolate Truffles


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Comments

    • says

      Yes, the gingerbread moomin biscuits! I will have to make some more biscuits with them soon. Glad you like ‘em Jessica! Hope you’ve had a great Easter x

    • says

      Thanks Kate! These were a gift but I beleive they were from the Moomin shop in Covent Garden. Have you been? It’s very dinky but very sweet :-)

  1. Shashi @ RunninSrilankan says

    ADORABLE moomin truffles!! I am curious – did you manage to save them for this weekend?
    don’t think I could have :)

    • says

      *guilty face* ummm… not exactly… but I think I was putting far too much pressure on myself, expecting them to last that long! Happy Easter Shashi :-)

    • says

      Thanks Kristi ^.^ I’m always looking at food blogs at inappropriate hours of the night and morning, then getting crazy cravings!

  2. says

    Oh my goodness Aimee, these are the cutest truffles!! I love them – you come up with the most adorable and cutest treats :) Hope you had a wonderful Easter :)

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