I used dark chocolate as it is my Grandad’s favourite, but this can easily be substituted for milk or white instead, depending on your taste. You can always add a bit of your favourite liquor to the cream to make some boozy truffles.
Ingredients:
80ml double cream
180g dark chocolate (I just used a large bar of Bourneville)
Tablespoon of butter
Recipe:
- Chop up the chocolate and place in a bowl. Meanwhile, heat the cream and butter in a saucepan on a low heat until it starts to simmer.
- Remove the cream from the heat and pour over the chopped up chocolate. Melt together gently, making sure not to get too much air into the mixture, until smooth and glossy.
- Leave to cool until room temperature, before transferring the ganache into the fridge. Leave to set for 3-4 hours.
- Once set, remove from the fridge. If you have one, use a melon baller to scoop the ganache into balls. If, like me, you don’t, just use a spoon to scoop up some of the mixture then mould it with your hands. This does get messy, and you have to work quickly before the ganache starts melting. Place the truffles onto greaseproof paper.
- Once you have all your truffles, coat them with whatever you want. This is optional of course, but I think it always makes them look and taste so much better. I used icing sugar, cocoa powder, along with various cake sprinkles just to make them look pretty. Once done, serve on cocktail sticks or in little cases.
While there is a lot of waiting around, this recipe is so worth it. These truffles are so delicate yet indulgent, and are bound to impress.
