Prep time: 15 minutes

Chill time: 2-8 hours


• 1 tub tub of condensed milk

• 1 bag of Belgian Dark Chocolate drops

• 1 bag of Belgian Dark Chocolate drops

• 1 bag of Ruby Chocolate Truffle Mix

• 1 bag of Dehydrated Strawberries

• 1 bottle of the Vanilla Essence provided

• 4 sheets of 24 ct edible gold leaf

• 1 set of tweezers for placing the gold leaf on to the fudge


• 3 mixing bowl (non metal), a mixing spatula or spoon, 1 piece of cling film and a tray


• Pour the condensed milk, strawberry powder and ruby chocolate mix into a microwave-safe bowl.

• Heat for 1.5 minutes, or until the chocolate drops are almost completely melted. DO NOT OVERHEAT!

• Stir until completely blended, melted and smooth. Place onto a tray lined with cling film and set in the fridge for 3 hours or 60 mins in the freezer until firm, when done, cut into 24 pieces and roll into balls and place on the tray and back into the freezer/ fridge for another 20 mins or 60 mins

• When ready, melt both the white and dark chocolates in microwave on a very low heat

• With a fork drip or roll half of the balls in white chocolate and the other in dark chocolate (do this one at a time). Place on the tray and when done leave in the fridge for 20 mins and then get ready to add your gold . Using the tweezers pick of pieces of gold leaf you should get 8 to a sheet. Place it on the top of the truffle and when in place just dab it lightly with your finger tip or the tweezers to secure.

• Store your truffles in an airtight container or serve on a nice plate for your guests and enjoy!


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