If you’re looking for a truffle recipe without the fuss then you’ve found it in these gooey truffle squares. They’re so easy to make and don’t require all the fiddly rolling with cold hands that normal truffles require – which quite frankly can get VERY messy. You bake these low and slow in a water bath, a bit like how you’d make creme brulees, so that they come out meltingly soft and smooth. Once you’ve filled yourself up on an entire batch you might fancy sharing your next bake. If you want to tumble them into bags or boxes for friends and family then you could coat them in cocoa powder, like more traditional truffles, so that they don’t stick together.
- 250g (9oz) dark chocolate, chopped
- 250g (9oz) unsalted butter, cut into chunks
- 3 large free-range eggs
- 4tbsp maple syrup
- You will need
- 20cm (8in) square tin, lined with foil
- a deep roasting tin
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Melt the chocolate and butter in a bowl over a pan of hot but not simmering water. In another bowl set over a pan of hot water, whisk the eggs until warm. Remove from the heat and whisk until thick, about 5 minutes.
Using a large metal spoon, fold the chocolate mix into the eggs, then stir through the maple syrup and ¼tsp salt. Pour the mixture into the square tin and place in the middle of the roasting tin. Pour in enough hot water to come just over halfway up the side of the cake tin so that the water surrounding the cake tin is just above the line of the cake filling. Bake for 20 minutes.
Leave to cool to room temperature then chill for 24 hours before removing from the tin and slicing with a hot knife.
To give as a gift, place the squares in petit four cases and dust with cocoa powder.