Some of you will have seen this post before but I have to tell you that these homemade chocolate truffles are so delicious that they are definitely worth another mention!
With Easter almost upon us, these are the perfect gift for your loved ones or even as a special treat for yourself. Thank you (once again!) Rebecca for this recipe.
Makes: 50 truffles
Preparation Time: 30 minutes
Cooling Time: 4 hours
280g good quality dark chocolate, 70% cocoa solids
284m 1 double cream
Toppings (e.g. cocoa powder, crushed nuts, sprinkles)
1. Break up the chocolate into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point (don’t boil). Remove from heat. Then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture.
2. You can add flavourings to the truffle mix at this stage. Ideas include flavoured spirits, the zest and juice of an orange or even chilli flakes. You can make different types by dividing the mixture up in to different bowls.
3. Cool and chill for at least four hours.
4. To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto grease proof paper. For those of you who don’t make melon balls on a regular basis, simply lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms.
5. Coat your truffles immediately after shaping. Tip the toppings into a bow, and gently roll the truffles around until evenly coated then chill on greaseproof paper.
The truffles will keep in the fridge for up to three days but taste best if removed from the fridge half an hour before they are eaten.