150ml double cream
25g unsalted butter
100g dark chocolate
50g Milk chocolate
Coco powder or icing sugar for coating
Heat the cream and butter in a saucepan until the butter has melted. In a bowl add both varieties of chocolate and pour over the cream butter mix. Leave to the side for 3 minuets and then stir until all the chocolate has melted. Finally add the verjuice and combine. Leave to sit in the fridge over night.
On grease proof paper roll and shape the chocolate verjuice mix into balls. Placing evenly on the tray. Place into the freezer for around an hour.
Take out the balls from the freezer and roll the truffles in either coco powder or icing sugar.
Serve and enjoy!