Chocolate truffles

Chocolate truffles

By
From
Home Comforts
Serves
6-8
Photographer
Yuki Sigura

Saves buying them and means you can flavour the truffles with whatever you wish. The key is not to use chocolate that is too rich or that has too high a cocoa solid content as, to me, it doesn’t taste as good. Still, buy the best-quality chocolate you can afford for these.

Ingredients

Quantity Ingredient
350ml double cream
400g 60% cocoa solids dark chocolate, broken into pieces
3-4 tablespoons sifted cocoa powder

Method

  1. Pour the cream into a saucepan and bring to the boil. Put the chocolate into a bowl, then pour over the boiling cream and mix well until the mixture is smooth.
  2. Set aside to cool, then cover and place into the fridge to chill and become firm for about two hours.
  3. Sift the cocoa powder on to a plate and, using a teaspoon, curl balls of chocolate and drop straight into the cocoa, then roll to coat,
  4. Place on a clean plate to firm up, then serve, or keep in a sealed container in the fridge for up to four weeks.
Tags:
James Martin
Saturday Kitchen
comfort food
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