Thursday, 24 November 2011

Dark Chocolate Truffles




I made truffle mixture the day before my birthday because I knew that the first thing I would want to do would be to wake up and roll truffles whilst singing along to my favourite musical soundtrack and waiting for birthday calls.

It made me reflect on truffles.   I don't understand why truffles aren't made more often because they are so easy to make and you add add all your favourite ingredients and guests are always so impressed when you whip them out. Plus theres a satisfaction of rolling truffles that can't be found in any other type of cooking.


200g Dark Chocolate (70% more)
200ml cream
100g Butter
4 tablespoons caster sugar
Cocoa or crushed biscuit pieces for rolling

Optional:  Add  2 tablespoons amaretto/rum/ cognac/ cointreau/ toasted nuts/ chopped raisins/ coconut

Chop the dark chocolate and place in a bowl (medium/ large bowl, you will add other ingredients)




Heat the cream in a saucepan with the butter and add the sugar.  Allow to heat but do not let it boil.  Mix with a wooden spoon.





When the mixture looks hot, pour it over the chopped up dark chocolate and stir.  
If you find that the mixture is separating, keep mixing it until it looks smooth.
Leave in the fridge overnight or for 6 hours minimum.

When the mixture is set, roll with your hands in cocoa powder.  You can roll them with nuts or crushed biscuits to add a crunch.