Chocolate Truffles
Chocolate truffles are soft chocolate balls. This recipe makes about 24.
8 oz (227 g) bittersweet/plain chocolate, chopped into small pieces
6 imperial tablespoons (7.2 US tablespoons / 108 ml) double cream (48% fat)
Cocoa powder
Icing sugar
Put the chocolate in a bowl and set over (a double boiler).
Heat until melted and smooth, stirring occasionally.
Remove from the pot of hot water.
Add the cream and stir well. Leave to cool.
Cover and refrigerate for 35 minutes or until the mixture is just firm enough to hold its shape.
35 minutes
Sift a layer of cocoa powder and icing sugar together onto a plate. The icing sugar is to make sure the cocoa powder isn't too bitter.
Take a heaped teaspoonful of the chocolate mixture and shape it into a ball.
Roll each truffle in the cocoa powder/icing sugar to coat all over in an even layer. Shake off the excess and set on a tray.
Continue shaping and coating the remaining truffles. Set on a tray, making sure they don't touch each other.
Cover and refrigerate. Remove 15 minutes before serving.
15 minutes
- •Vanilla truffles: Use white chocolate, reducing the icing sugar to preference. Add about ½ tablespoon of vanilla extract.
- •Lime: Use white chocolate, reducing icing sugar content to preference. Add about ¾–1 of a tablespoon of diluted lime cordial, and a couple of pinches of ground lime zest.
- •In the USA, try using 2 tablespoons unsalted butter with 5 ⅓ tablespoons heavy cream to replace the double cream.