Giant Nut Truffles

Giant Nut Truffles
makes about 6 largish truffles

150ml double cream
1 vanilla pod, split lenghtways
450g milk chocolate
25g unsalted butter
50g mixed nuts, roughly chopped

for the coating
150g dark chocolate
chocolate sprinkles

Place the cream in a heavy-bottomed pan with the vanilla pod and simmer for 3-5 minutes. Remove from the heat and leave to infuse for 30 minutes.

Meanwhile, chop the milk chocolate and butter and place in a mixing bowl with the nuts. Remove the vanilla pod from the cream, return the pan to a high heat and bring to the boil. Pour the cream straight onto the chocolate, and stir until you have a thick, creamy ganache.

Leave the mixture to cool then use a big spoon to scoop out enough to make a ball about the size of the palm of your hand. Roll roughly into a ball and leave on a sheet of baking parchment.

Melt the dark chocolate. Dip the balls into the melted chocolate then roll them straight away in the sprinkles. Leave to set in the fridge.

Or try these delicious Malt Whisky Truffles