Homemade Chocolate Truffles
Succumb to the lure of chocolate with a batch of homemade truffles
Equipment
- 1 Palette Knife Or similar flat implement
Ingredients
- 130g (4½oz) Heavy Cream
- 30g (1oz) Unsalted Butter
- 50g (2oz) Caster Sugar
- 210g (7oz) 70% Cocoa Dark Chocolate
- Cocoa Powder
Instructions
- In this recipe, we will make the truffles one half at a time, so split the ingredients in two
- Therefore, place 65g of Heavy Cream, 15g of Unsalted Butter, and 25g of Caster Sugar in a small saucepan, on a low heat, and stir
- Keep a keen eye on the mixture, as it can go nuclear very quickly. Then, at the merest sign of bubbling, turn off the heat, throw in 105g of Dark Chocolate, and cover with a lid for 2 minutes
- After waiting 2 minutes, remove the lid, and stir until no chocolate lumps remain, leaving a beautifully silky mixture
- Transfer this amazing concoction to the ball mold, then, using a flat implement, spread it evenly into the available crevices. There should be just enough left over to 'sample' some of the delicious warm chocolate
- Transfer the filled ball mold to a flat area within the fridge, and cool for at least 2½ hours, preferably overnight
- Once cooled, pop out the truffle halves, place them in a bowl, and return them to the refrigerator
- Meanwhile, whip up a second batch of chocolaty liquid with the second half of the ingredients, and transfer to the ball mold (you don't need to clean it between these two batches). This time, however, take the original batch of chocolate halves, and place them carefully on top to make a complete sphere
- Return the mold to the fridge, and once again cool for at least 2½ hours, until the Chocolate has solidified
- Once cool, pop the Homemade Chocolate Truffles out of the mold, dust with Cocoa Powder, then dazzle your associates with your chocolatiering skills
Nutrition
Calories: 56kcal
Tried this recipe?Let us know how it was!