Chocolate truffles

These truffles are to die for.  To die for.  They are everything you want in a chocolate truffle: smooth, rich and very, very chocolatey!

I love making these as gifts for people and I made these while spending an afternoon making Christmas gifts.  Of course, these are not just for Christmas.  I know I want chocolate truffles all year round!

Now, I’m of the believer that chocolate should be just that, chocolate.  However it is easy to adapt these if you want to add some flavour.  For example rum, orange liquor, coffee, mint.  The list is endless.  Just add a little at a time and taste as you go.  The amount you will need will depend on the flavour you add.  I would start with a teaspoon at a time.  And just try not to taste the whole bowl!

You can also be more inventive with your coating.  Try chopped nuts, roasted coconut or crushed candy canes for a real Christmas treat!

One thing to stress is that you should use the best quality chocolate you can find, I use 74% but anything above 60% will be fine depending on your taste preference.

One tip, these are messy!  Your hands will be covered in chocolate so just keep some kitchen roll on hand.  Or you could just lick your hands clean, no one will judge.

Chocolate truffles
Yields 20
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Ingredients
  1. 300grams dark chocolate
  2. 300mls double cream
  3. 50grams unsalted butter
  4. pinch of sea salt
  5. Coatings and flavourings of your choice
Instructions
  1. Begin by chopping the chocolate into relatively small pieces and place in a metal bowl. Add the butter and double cream into a heavy based saucepan and heat gently. Keep an eye on the cream, you want it to be warm but you want to make sure it does start to boil over or burn. Add in a pinch of sea salt. The idea here is not to make salted chocolate but a pinch really brings out the chocolate flavour.
  2. Once warm gently pour over the chocolate and stir. Continue stirring, ensuring all the chocolate melts. If you find you still have lumps of chocolate, place the bowl over a pot of simmering water.
  3. Cover and place in the fridge for at least 4 hours.
  4. When the chocolate mixture has set, using a melon baller or a teaspoon, spoon out a bit of the chocolate, rolling it in your hands to form a ball. Immediately place in your coating of choice and roll until completely covered. If you find the chocolate gets too soft, place back in the fridge for half an hour.
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