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Chocolate novelties 
Ingredients:
Ingredients for the sponge cake
- 180 ml sweet cream
- grated peel of 2 limes
- 395 g white chocolate drops
- 15 ml fresh lime juice
- 30 g butter, room temperature
Ingredients:
- 180 ml sweet cream
- grated peel of 2 limes
- 395 g white chocolate drops
- 15 ml fresh lime juice
- 30 g butter, room temperature
Instructions:
1
Heat the cream in a saucepan over a medium heat and add the lime zest. Stir until boiling then remove from heat. Leave to stand for 30 minutes.
2
Meanwhile, in a separate bowl (in which you will melt the chocolate), whisk the white chocolate drops, lime juice and butter. Do not stir. Leave to stand for a while.
3
When the cream mixture is ready, bring it back to the boil over a medium heat and remove from the stove.
4
Strain the cream mixture through a sieve into a bowl with the chocolate and lime juice to remove the lime zest.
5
Slowly stir in one direction with a spatula. Once the chocolate is melted and the mixture is smooth, cover the bowl with cling film and leave to stand for 1 hour. Then place the bowl in the fridge and leave to set overnight.
6
When the chocolate mixture has cooled, take the bowl out of the fridge and shape the mixture into balls about 2 cm in diameter. Place the balls on a large baking tray lined with baking paper. You can use a spoon or ice cream scoop to help shape the balls. Once all the balls are made, place the baking tray in the fridge to chill the balls during the next step.
7
Melt the dark chocolate drops over a water bath. Take the balls out of the fridge and dip them in the dark chocolate. Tip: You can also use a toothpick to help you dip the balls into the chocolate. Allow the dark chocolate to harden on the balls.
8
Then melt the white chocolate drops over a water bath. Once the dark chocolate on the balls has set, decorate the truffles with white chocolate as desired.
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