Homemade chocolate truffles are deceptively easy and fun to make, and are an impressive food gift or dinner party presentation – just wrap them in come cellophane and tie with a ribbon and they’re guaranteed to bring a smile to someone’s face!
This is a pretty basic recipe so if you’re feeling adventurous why not try making different varieties? Add some chilli powder to one batch, some sea salt to another, and try a splash of rum, brandy, vanilla or orange essence to another!
You will need:
- 300g good-quality dark chocolate
- 300ml double cream
- 50g unsalted butter
- cocoa powder (to roll the truffles in)
- Flavouring: chilli powder, sea salt, brandy, rum, vanilla, orange essence – whatever tickles your fancy!
- Coating: hazelnuts (chopped), pistachio nuts (chopped), desiccated coconut… the possibilities are endless!
- Chop the chocolate bar into tiny pieces and tip into a large bowl.
- Put the cream and butter in a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from the heat, then pour into the bowl with the chocolate.
- Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in chilli, sea salt, brandy or other flavourings to taste), or leave plain. Cool and chill in the firdge for at least 4 hours.
- To shape the truffles, scatter some cocoa power onto a chopping board or some baking paper, then scoop out a little ball of the chocolate mixture with a teaspoon (or melon baller if you have one), and roll the truffles in the cocoa dust.
- For different varieties, you could try crushing some toasted hazelnuts or pistachio nuts and rolling the truffles in it, or rolling them in lightly toasted desiccated coconut.
- Store them in the fridge until you’re ready to give (or eat) them!