You can’t beat dark chocolate truffles for an indulgent after-dinner treat and it’s such an easy dessert recipe. These little balls of classic truffle mixture are really intense, with a slight bitterness that is evened out by the rich double cream. Coating them in cocoa powder adds to the intensity of the flavour but you can choose whatever coatings you fancy. Chopped nuts, coconut or more chocolate (shaved or grated) also work really well with this dessert recipe. If you’re going to give these away as gifts then we suggest making yourself a batch, too, to stop any jealousy!
- 180g bar dark chocolate
- 150g light brown sugar
- 300ml double cream
- A good slug of alcohol such as Martinique rum or Oloroso sherry
- Cocoa powder for coating
Chop up the chocolate or power-grate in a food processor. Heat the sugar and the cream together until almost boiling; don’t allow it to boil. Set aside for a few moments so that it cools from hot to warm. (Too hot and the whole lot will split and need to be resuscitated with more cream, which will dilute the power.)
Add the booze and stir through. Add the chopped chocolate and stir until it has all melted. This should result in a lovely, glossy, thick chocolate ganache. Next pour into a clingfilm-lined plastic container, pop a lid on and stick it in the fridge for a good few hours (or overnight).
Remove the set chocolate slab from the fridge, cut it into 40 cubes and form into shapes (I like to keep these pretty rustic – got a slight horror of rolling into balls).
Toss in a bowl of cocoa powder and serve. Store in the fridge, but eat at room temperature. The truffles are much more yielding and eye-rolling that way.