CHOCOLATE TRUFFLES

Simple and delicious, rich and decadent — and only five ingredients required. The better the quality of these five ingredients, the better your truffles will be.

We use local ingredients when we can, including cream from the Southern Highlands of New South Wales and organic honey harvested from our urban rooftop, but we also use premium Belgian chocolate and Belgian butter, as they are simply amazing.

Just choose the best ingredients you can get your hands on and you’ll taste the difference.

Makes 60

CHOCOLATE TRUFFLE MIX

375 g (13 oz) milk chocolate

50 g (1¾ oz) unsalted butter

50 g (1¾ oz) honey

1 vanilla bean, seeds scraped

125 ml (4 fl oz/ ½ cup) thin (pouring) cream (35% fat)

Chop the chocolate and place in a heatproof bowl.

Put the butter, honey and vanilla seeds in a saucepan over medium heat and bring to the boil. Add the cream and bring back to the boil.

Pour the hot cream over the chocolate and whisk until smooth and shiny.

Use this mixture to make any of the three truffles opposite.

Once made, store your truffles in an airtight container in the fridge; they will keep for up to 2 weeks.