It’s rare that you come across someone who doesn’t like chocolate. I eat it but I could live without it. Then of course there’s the big debate-milk or dark. I’m definitely on the dark side. Whenever I eat milk chocolate it just tastes like a lump of butter in my mouth but each to their own.
It being Valentine’s Day, I know Chef absolutely loves dark chocolate, especially chocolate truffles. I thought I’d make him his favourite treat as a special Valentine’s surprise. So here’s my attempt at Chocolate Truffles.
I’ve made chocolate truffles tons of times and they are phenomenally delicious and super easy to make. I tend to make them at Christmas as gifts and they always go down well. Especially with my brother-in-law. I’ve never known anyone to be able to eat so many in one sitting! When I was making these last night, we had a FaceTime chat and I was taunting him with the mixture on the screen! He was not happy.
The beauty about the recipe I use, which is from the BBC Good Food website, is that it’s so versatile and only uses 3 basic ingredients – chocolate, cream and butter. You can add a dash of any alcohol you want, and also coat the truffles in any coating you want. This makes them perfect to customise for your loved one.
Categories: Dinner, Entertaining, Gift
Cuisine: French, Swiss
Difficulty: Very simple, great to make with kids
Time To Table: 4 hours to chill, then time to get them into truffle shape
Makes: approx. 60
Calories: Don’t ask!
CREDIT: BBC Good Food
300g good-quality dark chocolate, 70% cocoa solids
300ml pot double cream
50g unsalted butter
I halved the mixture because I didn’t want to make a lot.
Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over 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 liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. I split the mixture and put Amaretto into one half, and Crème de Müre (a blackberry liqueur). Cool and chill for at least 4 hrs.
To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. This is the messy route! Far easier to use the melon baller. You could also use a piping bag to pipe rounds onto greaseproof paper.
Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. I used roasted and crushed hazelnuts on the Amaretto ones. For the blackberry liqueur ones, I tossed them in a 50/50 mix of cocoa and icing sugar because I’ve found in the past that 100% cocoa is too bitter.
NOTE: I didn’t do this next bit.
To coat in chocolate, line a baking tray with greaseproof paper.
Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight.
To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you’re ready to give them.
Downloadable Recipe: 4-Chocolate Truffle Recipe