Easy chocolate truffles
- 300g 70% cocoa dark chocolate
- 300ml double cream
- 50g unsalted butter
- Suggested flavourings:
- Grand Marnier, coconut rum, coffee, bourbon, orange zest and juice
- Suggested coatings:
- Desiccated coconut, crushed pistachios, matcha green tea powder, freeze-dried raspberries pulsed to a fine crumb in a food processor, gold/silver sprinkles, melted chocolate
- Break chocolate into small pieces and place in a mixing bowl.
- Put the cream and butter in a pan over a medium heat and warm gently until the butter melts and the cream begins to simmer. Remove from heat, pour over chocolate, stir until smooth.
- Add flavouring (see alternatives above) 1 tsp at a time to taste, or leave plain.
- Set aside to cool then refrigerate for a minimum 4 hours.
- To shape, dip a melon baller in hot water and scoop up balls of the mixture, then drop onto greaseproof paper. Alternatively, lightly coat your hands in sunflower oil and roll between your palms.
- To coat, sprinkle coating on a plate and roll truffles in it.
- Place on greaseproof paper and chill.
- Or, to coat in chocolate, melt good quality chocolate in a dish over a pan of simmering water. Remove from heat. Skewer each truffle with a cocktail stick and dip one by one into the chocolate, holding over the bowl and turning slowly to remove excess. Place on greaseproof paper to cool, and for extra sparkle, sprinkle with edible gold or silver dust or stars.
- Place truffles in individual paper cases inside a box lined with tissue paper and tied with ribbon.