Truffles are one of those things that everybody loves but nobody makes. When you see them in a fancy coffee shop your mouth starts to water. You tempt yourself with one or two. Maybe a third, if you have been good. But you would never think of making them for yourself. Don’t be silly. They are difficult, and elaborate and hard and I’ll just pay someone else way too much to make them for me.
Well hopefully this will help change your mind. To the most incredible chocolate truffles you will need two things, good quality chocolate and some double cream. That’s it. So simple. You can use milk chocolate or white chocolate but dark is a little better for this job. Then you can experiment in whatever way you want. It’s up to you. Here is the basic recipe that you can use to adapt and change to your own tastes. Once you try them you will be making them all the time.
They make great presents for Christmas or Birthdays or just if you want to treat someone to something special.
80ml Double Cream
-Get a small pot of water on to a simmer.
-In a bowl, break up your chocolate and pour the cream over it. Add a small pinch of salt (trust me).
-Slowly melt the chocolate into the cream over the hot water. Don’t heat it too fast as it will start to go grainy and ruin the entire endeavour.
-When the chocolate has melted into the cream and is a beautifully smooth consistency just pop the bowl into the fridge for about 2 hours or until not quite set.
-When the chocolate is still soft, spoon it out onto a piece of greaseproof paper. Best to go for a bit smaller than a ping pong ball in size for each of them.
-This is the time to adapt them as you see fit. You can roll them in cocoa power (as I have done above), icing sugar, sprinkles, desiccated coconut, chopped nuts, anything you want really.
-Once they are coated you can pop them back into the fridge for another hour or so to firm up.
-Then you are ready to rake in the love and appreciation from your nearest and dearest as they devour these treats.