This is opulence in one rich, chocolatey mouthful, but don’t worry, you don’t need to be the Queen’s chef to prepare it. These truffles use luxurious Italian products so that with every bite you are transported to a palatial residence overlooking Lake Como or private terrace in Amalfi… or more likely gobble down six in a row and be transported to bed drunk on chocolate and a little tipsy from the prosecco.
150ml double cream
300g dark chocolate, broken into pieces
2tbsp elderflower juice
200g white chocolate
flower petals, torn into little pieces
Put cream and mascarpone into a pan and melt together over a low heat until thickened. Take the pan off the heat and add the pieces of dark chocolate. Stir until you have a smooth and fully combined mixture. Now add the prosecco and elderflower juice and mix well. Spoon the mixture into a bowl and leave to set in the fridge for at least three hours.
Once set, roll the mixture into little balls and place onto a greased tray or baking paper. Your hands will get pretty sticky! Place the tray into the freezer for 30 minutes while you melt the white chocolate. Now dip the balls of mixture into the white chocolate and place onto fresh baking paper. Scatter over the flower petals while the chocolate is still hot and then place immediately into the fridge for 30 minutes.