Perfect as a gift, to serve with coffee or just to eat as a moment of indulgence, these chocolate truffles are bound to have you coming back for another….
I adore making chocolate truffles and they are SO quick and easy to make, tasting so much better than what you can buy – and at a fraction of the price. A good quality chocolate with a high percentage of cocoa solids is essential, and it makes such a difference to the overall flavour.
One of the joys of chocolate truffles is that you can customised them with whatever flavours you like. Some of my other favourite flavours include:
- the juice & grated zest of 1 orange
- a little finely chopped chilli
- a handful of chopped nuts of choice (toasted or untoasted)
- a shot of strong coffee
- a tablespoon or so of salted caramel
- 1/2 teaspoon ground cinnamon added to the cream as it heats
- 1 star anise added to the cream as it heats (remove it after)
But if you want them plain and simple – but still marvellous – just for cream and chocolate without added extras!
Finishing them off!
I like to roll the truffles in either good quality cocoa powder (raw cocoa powder is especially wonderful) but for an extra touch of luxury, grated or powdered chocolate will do the trick.
If going for a powdered chocolate covering, simply put dark or milk chocolate into food processor and whizz it up until it breaks down. I often do about 200g or so at a time, then store the powdered chocolate in jars in a cool place -ready to use as and when!
These truffles should be kept in the fridge, where they will sit happily for several weeks.
Recipe: chocolate and ginger truffles – makes about 30
- 100ml double cream (you can use single cream or even full-fat milk for lighter truffles!)
- 150g good quality dark chocolate (around 70% cocoa solids)
- 2 pieces stem ginger, crushed
- 2 tablespoons Amaretto, rum or whisky
- a couple of tablespoons of cocoa powder for dusting OR 50-60g milk or dark chocolate either finely grated or blitzed to a powder (see above recipe)
(1) Heat the cream and stem ginger until the cream just comes to the boil. Remove from the heat and leave for 2-3 minutes to cool slightly.
NB: if the cream is too hot, it can cause the chocolate so split and go grainy. If it does split, simply beat in a splash of cold cream and it will come back together.
(2) Put the chocolate into a small bowl and pour the cream over it. Give the bowl a gentle shake to help the cream settle and leave for about 5 minutes to allow the hot cream to slowly melt the chocolate.
(3) Stir well to give a smooth, shiny ganache and stir in the Amaretto.
(4) Chill for several hours until set and then take a teaspoon or so at a time, roll lightly into balls and then roll in cocoa powder. Keep chilled once made.