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Chocolate Truffles

Recipe

Ingredients

  • 285g dark chocolate coarsely chopped
  • 2 tbsp (30g) unsalted butter
  • 125ml cream (full fat, not low fat, not whipped)
  • 50g ground almonds for a firmer truffle.
  • Coatings, cocoa powder, sprinkles, crushed nuts, or icing sugar.

Method

  • Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between.  Or melt together over a bowl of barely boiling water.
  • Cover bowl with a plate and stand for 5 minutes, then stir until chocolate is melted and smooth (this is a ganache!)    
  • If you want to make really luxurious ones add a tbsp of brandy, rum, or liqueur at this stage and mix well.
  • If using ground almonds add them at this stage and mix well.
  • Place the bowl in the refrigerator for 6 hours. [2 hours if using the ground almonds].  Do not be tempted to shortcut it by freezing it! 
  • Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well.
  • Remove the ganache from the fridge and roll tablespoons of the mixture into balls. 
  • This can get quite messy so try and keep your hands as cool as possible, a bag of frozen peas on which to rest your hands between rolling works well.
  • Place the balls on the coating or choice and roll until covered. 
  • Place on the chilled plate.

Gifting and eating!!

  • Eating - Post meal “light” treat,
  • After dinner coffee or cocktail – 
  • GIFTING  Pack them in sweet little boxes with tissue paper and tie with ribbons or in little cellophane bags.