These Truffles are lush and indulgent but so simple a child could make them.
I do like truffles but only have them at restaurants with the coffee at the end of the meal.
This year, our church made truffles to give to the shopkeepers in the high street to celebrate our Saviour’s birth and to thank them for serving the community throughout the year and bless them.
This is the first time I have made Truffles and they couldn’t be easier. Having done it once and rolled them in cocoa, I am making some more for the family and rolling them in all sorts.
There are several recipes, some containing butter etc. but this one is just two ingredients chocolate and cream. This is the one I prefer as it makes the most of both ingredients. Anyone can make these.
Here are some of the coatings I used to roll them in: Cocoa powder, coconut, Freeze dried raspberry pieces, Vermicelli. You can also dip them in melted white chocolate or other chocolate or use Hundreds and Thousands or anything that will compliment chocolate. Icing sugar does not work, as it melts. Crushed peppermint or chopped nuts would be nice too.
Follow the recipe and you can’t go wrong.
Chocolate 200 g (I use 50/50 dark chocolate, at least 70% cocoa, and milk chocolate but it’s your choice)
Double Cream 200 g (Heavy Cream)
Break chocolate into bits
Heat the cream in a saucepan & bring to the boil but do not boil
Take the pan off the heat
Tip the chocolate into the cream, stirring until smooth, in the pan
Push into a shallow bowl and chill in fridge until firm enough to shape into spheres (you could put them in the freezer for a couple hours)
Form into spheres, once chilled, working quickly, as it melts at body heat (just like you did with play-dough)
Roll in your choice of coating
Place in sweet/candy papers and bag them or place in a box & put back in fridge for 15-20 mins.
Ta-Dah you’ve done it. This makes about 30 Truffles one bite big.