Chocolate Truffles

Simple ingredients that make the most amazing sweet treats!



200g/7 oz chocolate (must be at least 50% cocoa solids)

150ml/5 fl oz double (heavy) cream

25g/0.9 oz butter

1 tablespoon light brown sugar


Cocoa powder, powdered sugar or caster sugar to coat


In a small pan bring the cream, butter and sugar to just below boiling point, stir gently.


In a bowl break the chocolate into small pieces and then pour the heated cream over.


Stir until melted and smooth.


Cover and pop in the fridge for 3 or 4 hours to set.


Once set take walnut sized scoops of the mixture and shape into balls. Roll in cocoa powder or sugar to coat.


Lay on baking parchment and pop back in the fridge to set.


NOTE:

For vanilla chocolates add a teaspoon of vanilla extract.

For orange truffles add the zest of one orange and 1 tablespoon orange juice.

Alcohol - add liqueur or spirits - two tablespoons - it may take longer to set

Vegan - use coconut cream instead of double cream and replace the butter with coconut oil.


My tip: I used chocolate that already had flavouring, a bar of dark chocolate flavoured with orange and a bar of milk chocolate flavoured with caramel pieces - both worked really well.


These will keep for two weeks in the fridge or can be frozen for up to 3 months, defrost in the fridge overnight.







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© 2020 Rachel Patterson