Written by Lydia in Cakes + Treats

I remember when we were younger we had a children’s cooking book and one of my favourite recipes from it was for chocolate truffles.  I recall that they were made with lots of icing sugar which is probably why I liked them so much – they were so sickly sweet! I don’t think I have made them again since those days so I thought it was about time and what better time than as for a treat for my new husband for Valentine’s Day! These are much more sophisticated than my childhood favourites, for starters there is no icing sugar in sight! They are ever so simple to make and once you have cracked the recipe, the different flavour combinations you could try out are endless. I opted for cocoa dusted, white chocolate and toasted hazelnut coatings for my dark chocolate ones and coconut for my white chocolate ones. I read a recipe for mulled wine chocolate truffles in Sainsbury’s magazine over Christmas, so now I have reignited my childhood passion for truffle making, I may try that one out come December.

The method is the same for both types of chocolate truffle:

Ingredients

Serves 8

Truffles:

250g good-quality white chocolate OR dark chocolate (at least 70% cocoa solids), finely chopped
100ml double cream (200ml for dark chocolate truffles)
25g soft unsalted butter
20g runny honey (dark chocolate truffles only)

Coating:

200g good-quality white chocolate OR dark chocolate, melted
100g desiccated coconut/chopped, roasted hazelnuts/cocoa powder or coating of your choice!

Method

  1. Put the chocolate, cream and butter (plus honey here for dark choc truffles) in a pan over a low heat and stir the ingredients together until smooth. Pour into a tin or shallow dish lined with nonstick baking paper. Chill in the fridge for 4 hours until firm.
  2. Line a baking tray with nonstick baking paper; set aside. Using a teaspoon, roll the chocolate mixture into balls. Transfer to a plate and chill for 1 hour to firm up.
  3. One by one, gently drop the truffles into the melted chocolate, remove with a fork, then roll them in the coconut and transfer to the lined baking tray. Chill the truffles until ready to gift wrap or serve.

 

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