Russian Chocolate Crunch Truffles

Method
Melt the honeycomb chocolate wth the cream in the top of a double boiler over hot but not boiling water. Stir constantly until melted. Remove from heat and stir in the vodka. Put in a small container, cover, and place in fridge until firm. (around 2 hrs) Line a baking sheet with greeseproof paper. Using a 1 inch scoop or melon baller, form the chocolate mixture into balls and drop onto the baking sheet. Place in the freezer until frozen. (around 1 to 2 hours) Melt the other milk chocolate with the oil in the top of a double boiler over simmering not boiling water, stirring constantly untill smooth. Remove the chocolate balls from the freezer. Line a second baking sheet. Using a fork, turn each chocolate ball in the chocolate, coating evenly and transfer to the baking sheet. If the chocolate cools to much reheat it and continue coating the balls. Place back in the fridge until firm, around 15 minutes, before serving. To keep, store in an airtight container in the fridge for up to a month or freezer for up to 3 months.

Thanks to
Lucy Wilcox from the United Kingdom for submitting this Russian chocolate crunch truffles recipe.

Added on 7 November 2007.