How to make chocolate truffles

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Master chocolatier Paul A Young shows you how to make chocolate truffles

Whether you're in need of a foodie gift, or you're just in the mood for a little treat, have a go at Paul's fool-proof chocolate truffle recipe.

Get Paul's chocolate truffle recipe

Truffle flavourings

Paul flavours his truffles with lemon zest, basil, black pepper and black raspberry liqueur but you can be inventive. If you can't find raspberry liqueur, use dark rum, port or brandy instead, or if you want to make them alcohol-free, add 50ml more of double cream. You can also keep them flavour free if you're a purist.
Here are a few flavour suggestions for different seasons:

Easter - Add chopped toasted almonds or infuse the cream with mixed peel and mixed spice

Summer - Go for light zesty flavours such as orange zest and thyme or passion fruit - add a little puree to your mix

Christmas - Try Paul's spiced truffles

Making the ganache

Heat your cream, aromatics and some light brown sugar in a pan for two to three minutes to extract all the flavours, and melt the sugar. Take the pan off the heat and let it sit until the bubbling has stopped so you don't scald the chocolate or split the mix.

Place a sieve over a heat-proof bowl filled with your dark chocolate, and pour the cream mixture into it. Press down on the ingredients in the sieve to make sure all the essential oils come. With a whisk, stir the chocolate until it's melted, glossy and thoroughly mixed with the cream. Pour in the liqueur, stir again, and then leave the mix to set in the fridge for at least two hours - or overnight if you prefer.

Shaping the truffles

Scoop heaped teaspoonfuls of the mix out of the bowl and put them into a bowl of cocoa powder. Once the surface of the cocoa is totally covered with truffles, get your hands into the bowl to mix them around. If you like you can serve your truffles rough and ready like this. Alternatively, roll each one into a ball shape, using the tips of your fingers - if you use the palms of your hands the heat will melt them. Then repeat the process until you've used up all the mix.


Store in the fridge in an airtight container until you need them so they stay nice and firm. You might need to dust them with a little extra cocoa powder when you get them out.

Truffles containing alcohol will last for 2-3 weeks. Alcohol-free truffles will last around a week in the fridge.


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