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For the truffles

To decorate

  1. Combine the double cream and butter in a small saucepan and place over a low heat. Heat gently until small bubbles appear around the edges, but do not let it boil.
  2. Remove the saucepan from the heat and add the chopped dark chocolate.
  3. Stir until melted. Ask an adult to pour the mixture into a freezer-proof bowl. Place in the freezer for one hour or until solid.
  4. Remove from the freezer and leave to stand for 5-10 minutes. Scoop out one tablespoon of the chocolate mixture at a time and roll into a ball. Place on a baking tray. Continue until all of the mixture has been used, then return to the freezer for 30 minutes.
  5. Place the cocoa powder on a plate. Gently roll the truffles in the cocoa powder and set aside.
  6. Use a knife to cut the Oreos in half. Gently push two Oreo halves into each truffle to make wings.
  7. Press two white chocolate chips into each truffle, then dot with melted dark chocolate for the eyes. Press a halved raisin onto each truffle to form a nose, then add two white chocolate flakes for teeth. Place in the fridge until ready to serve.

Nutrition Facts

Per serving: 303kcals, 19.5g fat (11.2g saturated), 30.9g carbs (22.3g sugars), 2.9g protein, 2.7g fibre, 0.067g sodium