Sad person that I am I have already started thinking about Christmas and what foodie goodies I can give as gifts. So, last week the kitchen experiments started with Chocolate Truffles.
Although they may not look pretty these truffles were super-easy to make and extremely tasty. Next time I think I’ll use a melon baller to shape them…
Ingredients
280g of dark chocolate (70% cocoa solids)
284ml pot of double cream
50g unsalted butter
Method
1. Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reached simmering point. Remove the pan from the hear and pour over the chocolate, stirring together until you have a smooth mixture.
2. If you want to add any flavourings to the truffle mix now is the time to do so. Divide the mixture between bowls and mix in liqueurs or other flavourings a teaspoon at a time. You can of course leave the truffles plain. Leave to cool and chill for at least 4 hours.
3. Next, shape the truffles using your hands, coated in flavourless oil, or dip a melon baller in hot water and use that to shape the mixture.
4. Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper. There are lots of toppings to try – you might like ground nuts, cocoa powder or lightly toasted dessicated coconut.
5. Store in the fridge in an airtight container for 3 days, or freeze for up to a month. If frozen you will need to defrost them in the fridge over night.
Delicious inexpensive gifts. Do you make foodie presents for friends and family? If so, we’d love to hear about them. Email us or leave a comment below.
