GF
Chocolate truffles are very easy to make and very hard to stop eating! My recipe is just chocolate ganache chilled until it is solid enough to roll. The quantity of chocolate will vary depending on the type of chocolate – the darker the chocolate used, the higher the ratio of cream to chocolate needs to be. Use my recipes as a guide and adjust as needed, particularly if you use much darker chocolate than me. As you are rolling the balls, try to keep everything as cool as possible.
What you need:
Coatings (choose one or more of the following or come up with your own variations):
Freeze-dried fruit powder
Cocoa powder
Finely chopped nuts
Shredded coconut
Sprinkles or hundreds and thousands
To Make Dark Chocolate Truffles (makes about 15 truffles)
150 mls cream (or double cream if you’re in a country that distinguishes between single and double cream)
150 grams of dark chocolate (mine was 45% cocoa solids) – either chips or finely chopped chocolate block
To Make Milk Chocolate Truffles (makes about 17 truffles)
150 mls cream (or double cream if you’re in a country that distinguishes between single and double cream)
250 grams of milk chocolate – either chips or finely chopped chocolate block
To Make White Chocolate Truffles (makes about 19 truffles)
150 mls cream (or double cream if you’re in a country that distinguishes between single and double cream)
275 grams of white chocolate – either chips or finely chopped chocolate block
What to do:
1. Spread the chocolate chips or chopped chocolate evenly across the bottom of a heat-proof, microwave-proof container (I used glass storage containers).
2. Heat the cream on the stove in a medium saucepan until it is just bubbling around the edges.
3. Pour the hot cream onto the chocolate and leave for about a minute, then whisk the chocolate into the hot cream for a few minutes to make a chocolate ganache. If the chocolate has fully melted and been incorporated into the cream after a few minutes, continue to the next step. If the chocolate has not melted into the cream after a few minutes, remove the whisk from the container and microwave the chocolate and cream in 15 to 20 second bursts, fully whisking in between times, until the chocolate has fully melted and been incorporated into the cream.
4. Once the chocolate and cream are fully mixed, set aside to cool to room temperature, and then place in the fridge overnight, or for at least six hours, to give the chocolate ganache time to solidify.
5. When the ganache has solidified, prepare your work area to roll the balls. Each coating should be spread out in a shallow bowl or plate near where you’ll be rolling the balls and you’ll need a clean, cool plate for the finished balls.
6. When your work area is ready, remove the container from the fridge and carefully scoop out large dessertspoonfuls of the ganache and roll each into balls. Roll each ball in your coating of choice and then place each one on the clean plate while you roll the rest of the balls. Keep everything as cool as possible whilst rolling the balls. If the ganache gets too hot, it may need to be refrigerated again to cool it down. The container of ganache can also be kept out on a sealed packet of frozen vegetables to keep it cool. If your hands are too warm and are melting the ganache it can be rolled, they can be cooled by holding them under cold running water for a few minutes or by holding a bag of frozen vegetables for a short time – don’t cool your hands beyond a point that is comfortable though!
7. Once the ganache has all been rolled into balls, place the plate of truffle balls into the fridge for 30 to 60 minutes to harden.
8. Once the truffle balls have hardened, they can be placed in a container with a lid and stored in the fridge for up to a week. Eat cold from the fridge or allow the truffles to come to room temperature before serving.
9. Enjoy!
Some, Some and Some 