- 200 ml British double cream
- 250 g Belgian dark chocolate, broken up
- 200 g Fairtrade smooth milk chocolate, melted
- 50 g Fairtrade smooth white chocolate, melted
Put the cream and dark chocolate in a microwave-safe bowl and microwave at 900W for 1 minute 30 seconds, stirring every 30 seconds. Remove and stir until smooth. Let cool, cover with cling film and leave to set in the fridge for 2-3 hours, until firm.
Remove from the fridge and let soften for 20 minutes. Line a baking tray with baking paper. Using a teaspoon (a round measuring one is ideal), scoop out spoonfuls of the mixture, roll into balls and place on the tray.
Use a fork to dip and coat the truffles in the melted milk chocolate, shaking off the excess. Put in the fridge to set. Once set, drizzle over the melted white chocolate in a zigzag pattern. Leave to set, then transfer to petit-four cases.