Chocolate Truffles

Research tells us that 12 out of every 10 people love chocolate.


250 cl of double cream; 1 tbs of butter; 1 tbs of sugar; 200 g of good dark chocolate; powedered cocoa.

You can add a bit of your favourite liqueur should you want an extra glow!


In a small pot put the cream, the butter and sugar and heat to the boil. Remove from the heat and add the 200 g of chocolate in small chunks.


Let it rest for 2/3 minutes before whisking gently. Keep stirring until you have a smooth and glossy texture.


Pour into a bowl and let it cool. Once it’s at room temperature leave it in the fridge overnight. The following day take the mixture out of the fridge about an hour before you want to start working on it.

In a large bowl, pour 2/3 tbs of powedered cocoa. Using a mellon baller if you have it or 2 teaspoons, drop small balls of the mixture into the powder and toss them gently around until they’re completely coated. It is easier if you do this one ball at a time.

Et voila, I suspect these would last a few days in the fridge, but I don’t suppose I’ll ever get a chance to find out as I’m milling into them as I type this blog post!



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