Desserts
Chocolate truffles
These moreish chocolate truffles are strictly for sweet-toothed chocoholics – keep them under lock and key as they’re add!ctive and almost too easy to make.
Ingredients
- 300g/10½oz assorted chocolate bars, including dark chocolate, milk chocolate and raisin and nut chocolate, broken into pieces
- 30g/1oz unsalted butter
- 250ml/8¾fl oz double cream
- pinch salt
- 100g/4oz chopped mixed nuts, such as pistachios, roasted hazelnuts and almonds
Method for Chocolate truffles
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Bring a little water to a simmer in a pan. Place the chocolate and butter in a large bowl, then set the bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Stir until melted and glossy.
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Heat the cream in a separate saucepan until almost boiling (but do not allow the cream to reach boiling point). Remove from the heat and allow to cool for 5 minutes.
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Pour the warm cream over the melted chocolate and mix together until smooth and well combined. Stir in a pinch of salt.
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Line a roasting tray with greaseproof paper and pour in the melted chocolate. Set aside to cool, then chill in the fridge until set.
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Once the chocolate mixture has cooled and set, mix the chopped nuts together and sprinkle onto a baking tray.
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Scoop out small portions of the chilled chocolate mixture with a teaspoon, then roll them into balls with your hands. Roll each ball in the chopped nuts until completely coated. Place the truffles onto a baking tray or plate and chill until ready to serve. The truffles will keep for 1-2 weeks.
Chocolate truffles