This recipe has been in my family for years and years so I decided it would be apt if we use it for our wedding favours. As a dry run, and to work out how many batches we’ll need, I decided to make some for mothers’ day and thought it was the perfect time to share the recipe with you.
You can make these plain, or add some crunch or booze to make them a bit more interesting.
To make 36 truffles, you will need:
300g good quality dark chocolate
300ml double cream
50g salted butter
Optional: dessicated coconut, grated chocolate, cocoa powder, chopped nuts, or additional chocolate for melting to coat the truffles
Also optional: chopped nuts or dried fruits soaked in booze – I did half the batch with raisins soaked in dark rum and half the batch with chopped glacé cherries soaked in brandy. You might also want to use Cointreau or baileys on their own added to the mixture if you prefer it smooth.
1. Heat the cream in a medium saucepan over a medium heat and add the butter.
2. Stir and warm until the butter is melted abs the mixture is just about at simmering point.
3. Break up the chocolate into a heatproof bowl and pour the cream over it. Stir until the chocolate has melted and the ingredients have combined to a thick glossy mixture.
4. I decided to use boozy fruits for my recipe so the night before I put around 4 tablespoons of raisins into a ramekin and covered with about 50ml of dark rum, and added around the same quantity of chopped glacé cherries into another ramekin and covered with brandy, then covered them both and left overnight to macerate.
6. Using a teaspoon, scoop out truffle sized portions of about 2 teaspoons of the mixture at a time. Roll up in your hands and set out on a piece of greaseproof paper. Repeat with the other flavour, keeping them separate from the batch you’ve already rolled.
7. Time for the coatings! I used 2 flavours and 4 coatings for these truffles. The easiest way to go about things is simply to roll the truffles in dessicated coconut, chopped nuts or grated chocolate.
Simply pour your desired coating into a plate or wide bowl, roll the truffles around in the bowl until well covered and set back on the greaseproof paper. Grated chocolate works really well too, especially if you use a contrasting chocolate type.
8. The most professional finish comes from costing the truffles in melted chocolate. Around 100g of chocolate should be plenty to coat 9 truffles – I did 9 with white chocolate and 9 with milk chocolate.
9. Break the chocolate into a glass bowl set over a saucepan of just simmering water, making sure you don’t let the bowl touch the water.
9. Stir the chocolate over the heat until only just melted. Set aside to allow it to cool for a few minutes to make sure the heat won’t melt your truffles.
10. The cocktail stuck is essential here! Spike it into each truffle in turn, using it as a handle to dip and cover each truffle. Hold over the bowl for a few seconds and twirl the cocktail stick a little to help the excess run off. The chocolates will taste and look best with a fine, crisp chocolate coating.
11. Use a clean cocktail stick to spike and drag the chocolate around to give an uneven texture which looks a bit more authentic.
12. Repeat with the milk chocolate. Allow to sit for a couple of hours until everything has set nicely and then you can package them up in gift bags or boxes, or just scoff them if you like!
Let us know if you make them and which flavours you try!