To help my sister with her wedding I offered to make the favours – 2 chocolates for each of the 130 guests. After a few trial runs I settled on two different types – Ballymaloe Chocolate Truffles from Darina Allen’s Ballymaloe Cook Book, and Chocolate Truffles from David Everitt-Matthias’s book Essence.
I used home-made praline to flavour the hand-rolled Ballymaloe Truffles, and added Baileys to the piped truffles from Essence. The maximum I could make in either batch in one go was about thirty to forty, so it took eight batches to make enough (including extras). I ordered flat-pack boxes online which I assembled at home, but waited until the morning of the wedding in the venue to roll the Ballymaloe Truffles in cocoa and put both chocolates in the boxes to avoid damage in transit.