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Chocolate Truffles

  • Chocolate Truffles 
  • 250g dark chocolate, at least 50% cocoa solids
  • 50g unsalted butter
  • 50g sifted icing sugar or soft brown sugar
  • 3-4 tbsp brandy or liqueur
  • 150ml whipping cream

 

For the decoration

  • Cocoa powder
  • Sifted icing sugar
  • 50g almonds, chopped and toasted

 

Prep time: 10 mins,  2-3 hours chilling time Makes: Approx 50

1. Put the ingredients in a bowl and place over a pan of boiling water, making sure the base doesn't touch the water. Allow the chocolate to melt, and gently stir until smooth and well blended.

2. Lift off the pan - use a tea towel to do this, as the steam under the bowl will be very hot. Cool it, then put it in the fridge for 3-4 hours or until set.

3. Take the truffle mixture out of the fridge. Line a couple of baking sheets with baking parchment. Use a couple of teaspoons to scoop up a little mixture and roughly shape into balls.

4. Place the balls on parchment-lined trays. If your kitchen is very warm, or your hands are hot, the truffles may melt a bit. So chill them as quickly as possible, then you can reshape them once they're cold. 

5. Put the cocoa, icing sugar and nuts in three separate bowls. Roll each truffle in one or other of the topping suggestions until covered, then put it back on the paper. Chill until ready to serve.

6. Put a small piece of tissue paper into a box and arrange the truffles inside, reshaping and re-rolling in cocoa, icing sugar or nuts, if necessary.

Editor's tip: Use the very best quality chocolate for these and go as high with the cocoa solids as you dare! 50% will produce a sweet truffle, while using 70-80% will make them rich and dark with a pleasantly bitter bite. Find this recipe and more in the Ideal Home Show Cookbook.

 

 

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