Chocolate truffles are actually a lot easier to make than you might think, and once you’ve given them a go you’re sure to want to make them again and again. This recipe has a few different options for toppings and coatings but the possibilities are pretty much endless, so have a play and see what you like best. Grated chocolate always goes down well, or shards of flakes as does coconut, pistachios or even popping candy. Once you’ve perfected your technique you can give some away as gifts (if you can bear too) as in our experience the offer of homemade chocolates makes you very popular. Simply pop them into little boxes, tie with ribbon and attach a gift tag to whoever is in your good books that week – perfect for Christmas.
- 250ml (9fl oz) double cream
- 100g (4oz) muscovado sugar
- large pinch sea salt
- 250g (9oz) good-quality dark chocolate
- For the toppings
- 35g (1¼oz) cocoa powder
- 35g (1¼oz) hazelnuts, chopped
- 35g (1¼oz) chocolate nibs, chopped
- 35g (1¼oz) freeze-dried raspberries, chopped
Heat the cream, sugar and salt together gently in a saucepan until steaming. Allow to cool slightly. Chop the chocolate into small pieces, then place in a bowl and pour over the warm cream. Allow to stand for a few minutes, then stir to combine. You should have a smooth, glossy ganache. Refrigerate for about one hour, until the mixture is set.
Place each topping in a bowl. When you’re ready to make the truffles, first coat your hands lightly with cocoa powder, then roll teaspoon-sized lumps of the ganache into smooth balls. Drop them into the different toppings and coat thoroughly. Remove to a plate or plastic container, handling the truffles as little as possible. Refrigerate for a few hours, then store in cellophane bags in the fridge.
Unfortunately, you can’t freeze the truffles because of the cream content, but they will keep for a week in the fridge. You can buy freeze-dried raspberries from healthysupplies.co.uk