Chocolate truffles

Chocolate truffles

Surprise your loved ones with an edible present - these truffles are stylish and scrummy

Truffles

  • Put the cream, sugar and salt in a pan over a medium heat. Bring to the boil, stirring to dissolve the sugar, then reduce the heat and simmer very gently for 1 minute. Put the chocolate in a bowl; pour the cream over. Stir until the chocolate melts and the mixture is smooth.
  • Divide the mixture between 2 bowls and add your chosen flavouring. Mix thoroughly, then put in the fridge for about 2 hours to set. Meanwhile, line a baking tray with non-stick parchment.
  • Scoop 1 teaspoonful of set truffle mixture into the palm of your hand. Roll it quickly into a ball and place on the lined baking tray. Repeat with the remaining mixture. Chill the truffles until firm.
  • To coat the truffles, place 100g of the chocolate in a small bowl over a pan of barely simmering water. The bottom of the bowl should not touch the water. Stir the chocolate until melted and smooth.
  • Remove the bowl from the pan and add the remaining chocolate. Stir until thoroughly combined and the chocolate has cooled and thickened slightly. Return the bowl to the pan and warm the chocolate again. It is now ready to use.
  • Lay out a clean sheet of parchment. One at a time, drop a truffle into the chocolate. Using a fork and working quickly, roll it to coat, lift it out and let any excess drip back into the bowl. Slide the truffle onto the clean parchment.
  • Leave to harden. These will keep for a week in a cool place.
  • Makes 35

    What you need:

    • 200ml double cream
    • 75g light muscovado sugar
    • Pinch of sea salt
    • 250g best-quality dark chocolate, finely chopped

    To coat:

    • 150g best-quality dark chocolate,
      finely chopped

    To flavour:

    • 25g candied orange peel, finely
      chopped, or 25g stem ginger in syrup, drained and finely chopped, or 25g desiccated coconut, lightly toasted
    • 50g dried morello cherries, chopped

    From Gifts from the Kitchen by Annie Rigg (£14.99, Kyle Cathie). 

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