Homemade Chocolate Truffles
This recipe could not be easier and you can use up any odds and ends of chocolate you have lying around the house. That's not to say they're not delicious and impressive though, quite the opposite!
If you wanted to venture out into new flavours, orange zest or peppermint extract or even a splash of rum would jazz up the mix. The classic version with just a hint of salt is pretty unbeatable though. You can serve these after a dinner party, give them as a gift or just stash in the freezer for when you need a bit of chocolate indulgence...
Homemade Chocolate Truffles
Makes approx. 40
300g chocolate, any type
30g butter
300ml double cream
salt
50g cocoa powder
75g mixed nuts or seeds, chopped as finely as you can
Place the chocolate and butter in a large heatproof bowl set over a large pan of gently simmering water. Make sure the bottom of the bowl does not touch the water. Heat gently until melted. Alternatively, melt the butter and chocolate in the microwave in 30 second blasts.
Heat the cream in a separate medium saucepan until warm. Pour the cream over the melted chocolate mixture, add a generous pinch of salt and stir until smooth. Pour the mixture into a baking tray lined with baking paper or clingfilm and refrigerate until set. This will take at least an hour.
Once set, take teaspoons of the mixture and roll into balls. Then roll these balls in the cocoa powder and/or in the chopped nuts. Keep in the fridge for a week or freeze and take them out as and when you like.
If you wanted to venture out into new flavours, orange zest or peppermint extract or even a splash of rum would jazz up the mix. The classic version with just a hint of salt is pretty unbeatable though. You can serve these after a dinner party, give them as a gift or just stash in the freezer for when you need a bit of chocolate indulgence...
Homemade Chocolate Truffles
Makes approx. 40
300g chocolate, any type
30g butter
300ml double cream
salt
50g cocoa powder
75g mixed nuts or seeds, chopped as finely as you can
Place the chocolate and butter in a large heatproof bowl set over a large pan of gently simmering water. Make sure the bottom of the bowl does not touch the water. Heat gently until melted. Alternatively, melt the butter and chocolate in the microwave in 30 second blasts.
Heat the cream in a separate medium saucepan until warm. Pour the cream over the melted chocolate mixture, add a generous pinch of salt and stir until smooth. Pour the mixture into a baking tray lined with baking paper or clingfilm and refrigerate until set. This will take at least an hour.
Once set, take teaspoons of the mixture and roll into balls. Then roll these balls in the cocoa powder and/or in the chopped nuts. Keep in the fridge for a week or freeze and take them out as and when you like.
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