Chocolate Truffles
Like with most people, money is tight this year and with Christmas just round the corner I’m thinking about making as many presents as I can. I’ve seen some fab ideas, including this cookie mix in a jar from Katie over at Feeding boys and a firefighter.
Most people know that I am something of a chocoholic and luckily a lot of the people in my life are too. Chocolate truffles seem to be the way to go then. I have to admit that I haven’t made these in years so thought I’d better have a bit of a practice before I need to make the real things. Not that I took any pleasure from this you understand, I just wanted to make sure I’m giving my nearest and dearest the best possible truffles I can *ahem*.
The beauty of home-made truffles is that you can really tailor the flavour to your recipient (or you!) – rum, brandy, orange, coffee – the options are endless. Most flavourings are added to the liquid ganache but for a coffee flavoured truffle, I’d recommend adding espresso powder to the cream as it’s warming. You can of course just keep them plain.
They can be rolled in pretty much anything too – icing sugar, chopped nuts, cocoa powder, coconut or how about dipping the set truffles in melted chocolate and then chilling to form a crisp chocolate shell? Use your imagination, think of the combinations that you know work and have a play! I just dusted these with icing sugar, experimenting with a snowy look.
The only thing I’d advise is to keep your hands as cold as possible or dust them with cocoa powder to minimise the truffles melting as you roll.
A quick and easy recipe for home made chocolate truffles. Ideal as a gift or as a treat for yourself.
Ingredients
- 300g chocolate, I use 200g of dark and 100g of milk as I find all dark slightly too bitter
- 284ml double cream
- Flavouring of your choice (optional). Rum, brandy or Baileys are good choices
- Whatever you are using to roll the finished truffles in. I just added a dusting of icing sugar but you can roll them in cocoa, finely chopped nuts, chocolate strands or anything you fancy.
Instructions
- Make a ganache. You can do this one of two ways – either: Break the chocolate into small pieces. Pour the cream into a saucepan, add the chocolate and warm very slowly over a low heat. Keep stirring until the chocolate has melted and they are combined. Or break to chocolate into small pieces. Pour the cream into a saucepan and warm slowly. Once it’s warm, pour over the chocolate and stir until the chocolate has melted and they are combined.
- Add the flavourings you have chosen (if any) a little at a time and keep tasting until it’s strong enough. Go slowly, you can always add more but you can’t take it out if you add too much!
- Pour the ganache into a bowl, the shallower the better and chill in the fridge until it’s at a spooning/rolling consistency. This will probably take about 3 – 4 hours.
- Prepare a plate with whatever you are using to roll your truffles in. Also cover a baking tray with greaseproof paper to put the rolled truffles on.
- Once the ganache has chilled, take teaspoons of the mixture and roll into balls as quickly as possible in the palms of your hands. Roll in the coating and place on the baking tray.
- Once they are all done, store in the fridge.
Notes
You can package them in pretty boxes or bags if you’re giving them as gifts or just serve on a pretty plate if they are for at home.
These need to be stored in the fridge so make sure you tell whoever you’re giving them to and will keep for about 3 to 4 days. Take out a few minutes before eating to bring up to room temperature.
If you liked this then you might like:
Pingback: Chocolate bark - two ways