chocolate truffles
These little treats are so simple to make, use very few ingredients, and are a perfect thing to keep in the fridge as a little pick-me-up whenever you need one. They also make a lovely gift for the chocolate lover in your life.
Soft in the middle, these deep and rich truffles can be made in advance and eaten at any time. They should last for 4-5 days in the fridge without any issues, so make a good batch of them to delay the inevitable sadness you’ll feel when they’re all gone.
I like to roll them in a lovely bitter cocoa, but you can use icing sugar, coconut, chopped nuts, or anything that tickles your fancy. Go ahead and add a few tablespoons of your favourite liqueur to the mix as well, I’m not going to judge!
for the truffles
275g good quality dark chocolate (75%+)
240g double cream
15g butter
cocoa powder to cover
method
Start by chopping your chocolate into small pieces. Put this into a bowl, and add the butter. Feel free to add a pinch of sea salt at this stage, if you fancy.
Next, warm the cream up in a saucepan over a medium heat.
When the cream starts to steam a little, remove it from the heat and pour onto the chopped chocolate.
Stir this all around until everything is melted and fully incorporated.
Let it cool a little, then put it in the fridge for 1-2 hours until it is fully cooled and set.
Remove from the fridge and use a teaspoon or melon baller to scoop up a portion. I like to have truffles of all different sizes, so am not too worried about how much I scoop up. However, if you want a uniform set of truffles, feel free to weigh each scoop.
Roll this around in your hands until it forms a ball, then roll in cocoa (or whatever you fancy) to cover. If your hands are really warm, you might want to cool them down by holding something from the fridge for a minute or two.
Place on a tray/plate and carry on with the rest. if the chocolate starts to get too soft to handle, put it back in the fridge or freezer for a few minutes to let it set again.
Once you’ve made all the truffles, cover your tray/plate with cling film and put them back in the fridge to set again.
Remove when you are ready to eat or serve.
