<http://schema.org/recipeInstructions>
"1) Place the spices into a small frying pan and dry roast them until fragrant.  Add the double cream and leave for one hour to infuse.  Pass through a sieve to remove the spices.\r\n2) Reheat the strained cream and pour into a bowl with the chocolate.  Stir until the chocolate is melted and the mixture is smooth. Add the butter and stir until combined. \r\n3) Pour the mixture into a clean bowl and allow to cool to room temperature. \r\n4) Place in a pastry bag and pipe little blobs onto a tray. Refrigerate until firm to the touch. Remove and roll to desired form."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/chocolate-truffles-0.html>