The secret to a great chocolate truffle is the ganache. Make sure you use a good quality chocolate to ensure the best flavour and texture. These make a great gift, wrapped in a beautiful box – a perfect surprise for someone special.
How long will it take?
What’s the serving size?
What do I need?
300 ml double cream
300 g good quality dark chocolate, chopped (minimum 65% cocoa solids)
1 tsp salt
How do I make it?
Place the cream in a pan over a medium heat and bring up to a simmer.
Melt the chocolate in a large bowl over a saucepan of simmering water.
When the cream is simmering, remove the pan from the heat, add the salt, and add to the melted chocolate in three batches, making sure that the cream is thoroughly incorporated after each addition.
Pour the chocolate mixture into a bowl and leave to cool at room temperature for 2 hours, then place in the fridge for 5-6 hours or until set.
Using a small melon baller, scoop balls of the chocolate out of the ganache then roll in cocoa powder before serving.
* Add a splash of your favourite liqueur to the ganache, we like Baileys but you can add anything that you like. Try different coatings for the truffles like white, milk or dark chocolate or add a few drops of food colouring to sugar or coconut before coating truffles.