I’m a huge chocolate truffle lover and always seem to find myself in front of the truffle shelf whenever I go shopping. With so many delicious varieties available, all packaged so beautifully, it’s a struggle not to buy every last one.
What I also love about chocolate truffles, is that they are so easy to make and can be made with a whole variety of flavourings (alcoholic or non-alcoholic) and many different types of toppings, depending on your own personal taste. They can also be given as the perfect gift for someone special. Who wouldn’t want to receive a lovely box of homemade truffles?
My truffle recipe is from the BBC Good Food website, but there are many delicious truffle recipes to try and I intend to try every last one! I made mine alcohol free, which I personally prefer and my daughters absolutely loved them. I coated some truffles in dark, milk and white chocolate and others in cocoa powder and they were a perfect treat of sweet indulgence.
Ingredients ~ Makes 50 (easily doubled or halved)
300g good quality dark chocolate 70% cocoa solids (I used Green & Black’s chocolate)
300ml pot double cream
50g unsalted butter
Dark, milk and white chocolate for coating
Cocoa powder for coating
- Chop the chocolate and tip into large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from the heat and pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Cool and chill for at least 4 hours.
- To shape the truffles, dip a melon baller in hot water and scoop up balls of mixture or lightly coat hands in flavourless oil ( such as sunflower) and roll the truffles between your palms. Place truffles onto greaseproof paper.
- Coat truffles immediately after shaping. You can use a variety of toppings, such as crushed, shelled pistachio nuts or coconut. I used cocoa powder and three different types of chocolate. To coat in chocolate, melt 100g of milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place back on baking tray and chill.
- Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight.
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