Homemade Box Of Chocolates 🎁

Instructions

Cookie Dough Truffles

Beat the butter and sugar together until fluffy, add the vanilla and beat in the flour then stir in the chocolate chips. Form the mixture into 24 small balls and freeze for an hour. Add the dark chocolate to a bowl over a saucepan of simmering water and stir to melt. Dip the frozen cookie dough balls into the melted chocolate, place on to a baking tray lined with baking paper, sprinkle cacao nibs on top and store in the fridge.

White Chocolate Coconut Truffles

Place the chocolate, butter and cream in a saucepan and heat over a low temperature while stirring until smooth and creamy. Remove from the heat and leave to cool. Cover with clingfilm and place in the refrigerator for two hours to set. Once firm, spoon out a tablespoon of the ganache, roll into a smooth ball using your hands and roll in the desiccated coconut. Make sure the entire outside of the truffle is coated and then store in the fridge.

Fudge

Line a square baking tray with baking paper. Sift the icing sugar and cacao powder into a microwavable bowl followed by small cubes of vegan butter on top of the mixture. Pour in the milk and microwave for 2 minutes, stir and microwave for a further 2 minutes until the butter has melted. Add the vanilla, stir to remove any clumps but work quickly so the mixture does not harden. Pour the fudge into the prepared tray and spread evenly with a spatula. Leave to set for an hour. Pop it in the fridge if the fudge isn't setting quick enough. Carefully lift out the fudge and cut into squares and enjoy!