Chocolate Truffles

There was a Christmas charity bake sale a couple weeks back in work so thought I’d give truffles a go. I got a present of homemade truffles last year (now, there’s a good friend!), so pilfered the recipe and gave it a bash.

Recipe:

14 oz/ 400g dark chocolate

1 cup/ approx 250ml of double cream

3 tbsp/ 45g of butter

Booze or flavouring

Powdered chocolate

or ground almonds

The flavours I decided on were two-Baileys Biscotti and dark chocolate, and White chocolate and Rum and raisin cream rolled in cocoa powder and crushed almonds.

The following photies are from both the white and dark chocolate process, rather than showing them on the double, I mixed it up.

Break up choc in a bowl.

Melt the chocolate into the cream. Suddenly, silky, heavenly smooth chocolate will appear.

Add in the butter and stir. I used Stork margarine, and it worked just fine.

Add in whatever booze or flavouring you would like at this stage, I added two eggcups and a half (my shot glasses were dirty, ahem) to the dark choc mix. The Rum & Raisin cream for the white choc mix had enough going on, so nothing was added there.

Silky!

Cover and place in fridge to set for a few hours or over night if needed.

When set, using a teaspoon and a cup of boiling water, scoop out spoon sized lumps and roll between your palms to make a round shape.

Don’t make them too perfect or they’ll lose their bobbly effect and get too coated when you roll them in your chosen coating/s, and in my opinion, don’t look as good. Use a big spoon and don’t be afraid to make big ones. I nearly lost the will to live when I realised how much you get out of each mix (approx 30-50 depending on size). It doesn’t take long, once you get going, and you can’t drink at the same time when your hands are covered in all sorts. But, hey, you can make up for it after!

After shaping, I rolled both mixes in coca powder or ground almonds. Do this per truffle after you’ve shaped it.