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For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
Chocolate Truffle Cake. An edible masterpiece of chocolate, with a subtle orange flavor, this cake is the perfect finale to a very special dinner. Layers of dark chocolate cake alternate with whipped ganache, then it is coated with a shiny glaze.
Heat the double cream and bring it to boil. Add the chopped up chocolate and leave to melt. If the mixture is too cold to melt, just heat it gently until all chocolate is melted. This can be done easily in a microwave. Add the vanilla extract and the pinch of salt to the cream mixture and blend in.
Over medium heat, melt chocolate chips, heavy cream, sugar, salt and vanilla extract in a sauce pan. Stir until smooth. (You can add flavorings like almond extract, peppermint extract if you want!) 2. Pour into a bowl and place in the fridge until cool. (1-2 hours) I sometimes put mine in the freezer to speed up the process.
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