Recipe: Chocolate Truffles

Do you have a signature recipe? A treat, perhaps, which others come to you for?

Mine is a simple, easily adapted recipe for chocolate truffles.

I found this recipe in a Christmas recipe book. I’d decided that I’d spread Christmas cheer that year by making goodies for people. I reasoned it’d be cheaper and easier, since most people like truffles and fudge and cookies. I didn’t reckon on me wanting to keep making the truffles, which turned it into a slightly more expensive hobby than I’d anticipated. But never mind. Truffles are yummy.

The basic recipe is thus:

For one batch (approx. 12-18 truffles, depending on size) you will need:

200g chocolate (I find dark or white works best)

50g unsalted butter

approx. 50ml/a quarter of a cup double cream

opt. – flavouring (rum/whiskey/lemon juice/spices/etc.)

Cocoa powder

To begin, break the chocolate into small pieces and set aside in a bowl. Next, melt the butter in a saucepan with the cream and bring to the boil. Shouldn’t take you too long. Stir it to prevent burning.

Pour the butter-cream mixture into the bowl containing the chocolate and stir until it’s all melted and smooth. Add any flavourings. Alcohol *should* be limited to a couple of tablespoons. Stir, and leave to set for a few hours before rolling teaspoons of the ganache in cocoa powder into balls. If you can resist, pop them in the fridge before serving.

The reason that alcohol should be limited is because otherwise you can end up with quite boozy truffles. I know I got a little giggly after eating some of my early trials, where I measured alcohol by opening the bottle and pouring until I thought it was about right. Although, I did eat a good dozen or so. But anyway. You have been warned.

Consume responsibly.

Go. Have fun. Let me know how yours turn out.


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