How To Make Chocolate Truffles
Here is the recipe for how to make chocolate truffles.
Once you have made the truffle, you can dip and roll them in so many different things. Try crushed nuts, hundreds and thousands sprinkles, grated white chocolate, or dip in melted chocolate and let them set. Make sure you use a good quality chocolate when making them. I tend to use Green & Blacks range, simply because their cocoa content is high, and the quality of the chocolate is excellent.
160ml Double cream
35g Icing sugar
160g Dark chocolate (70% cocoa solids) chopped into tiny pieces
30g Butter in cubes
200g Chocolate for dipping in (you could have white, milk or dark)
Different toppings to roll and dip truffles into.
In a heavy based saucepan bring the cream and icing sugar to almost a boil, then remove from the heat. In a bowl place the dark chocolate and butter, then pour the cream mix over, ensuring you stir fast to ensure everything is melted. Cover the bowl (I use an upturned plate) and place in the refrigerator for around about 2 hours until firm.
With a dessert spoon scoop out some of the chocolate mix and roll into balls with your hands. A top tip here is that it sometimes is easier to put a little cocoa powder on your hands, or use disposable gloves to stop the mix getting too sticky. Place the truffles on a baking tray lined with baking parchment, then chill in the fridge again for an hour.
When the truffles have been chilled, place the 200g of chocolate of your choice in a bowl, suspended over a pan of simmering water. Please ensure that the water does not touch the bottom of the bowl or this will spoil the melting chocolate. Once melted, remove from the heat. To get the truffle dipped into the chocolate I use a cocktail stick poked into the top. Then I place the truffle in the chocolate, gently take it out and then roll in a topping until covered, or leave them plain to set. Place the truffle on the baking tray again leaving them to set in a cool area, but this time not in the fridge.
These truffles last about ten days in an airtight container.