Makes about 50 chocolates
280g good quality dark chocolate (at least 70% cocoa solids)
284ml pot double cream
50g unsalted butter
Cocoa, chopped nuts, coconut, melted chocolate etc for coating your chocolates.
- Chop the chocolate and tip into a large bowl (I used the food processor for the chopping)Heat the butter and cream gently in a saucepan, until the butter melts and the cream reaches simmering point.
- Remove from heat, and pour over the chopped chocolate.
- Stir the cream mix and chocolate together until smooth.
- If desired, add any flavourings at this stage - e.g. bourbon, Grand Marnier, coconut rum. The mixture could of course be divided into different bowls to allow a variety of flavours. I didn't add any alcohol to my truffles this time, as I wasn't sure if they would be shared with children.
- Chill the mix for at least 4 hours.
- Shape the truffles. The recipe suggested using a melon baller. Great idea - if you can find a shop that sells them! I instead used the ½ tsp size from my set of measuring spoons, which worked reasonably well instead.
- Coat the trufles immediately after shaping. And place on a sheet of greaseproof paper and chill again.
- I used dessicated coconut (dry toasted in a non-stick frying pan), chopped nuts, cocoa. Nicest of all was a really good white chocolate with macademia nuts, chopped in the food processor and then melted. I don't usually care for white chocolate, but this was much less sickly than Milky Bar, plus as a coating it balanced out the richness of the dark chocolate truffle centre.
- The truffles keep for three days in the fridge, or up to a month in the freezer. They can be eaten straight from the freezer as they don't freeze solid.
The chocolates were delicious and much complimented. I did manage to save a few for us too! I'll definitely make them again, but will try to source a melon baller in the meantime as I'm sure this will make the process a bit less fiddly.