Valentine's Day truffles recipe

Let your favourite people know how much they mean to you with Paul A Young's romantic, aromatic truffles - they're guaranteed to be a winner

Paul: "You don't just have to give gifts on Valentine's Day. It's also about sharing and spending real quality time together. There is no better way in my view than by sharing a box of chocolates made by you. It's thoughtful, personal and always the best way to woo! These new truffles are larger than usual so they are a MUST share chocolate - one bite each."

Watch Paul make the recipe in this how to make chocolate truffles video

For the ganache filling

• 200ml double cream
• 100g light muscovado sugar
• 1 lemon, zest only
• 20g basil leaves, chopped
• 1tsp ground black pepper
• 200g dark chocolate, such as 64% Madagascan dark
• 50ml black raspberry liqueur, such as Chambord (use rum, port or brandy if you can't get hold of any)

For the coating

• 100g cocoa powder, to dust

1. Bring the cream, sugar, lemon zest, basil leaves and black pepper to the simmer, and then leave to stand for 5 minutes.

2. Strain through a sieve onto the chopped chocolate. Try to squeeze as much juice as you can out of the basil and lemon zest by pressing down on them with a spatula. Whisk the mix well until all the chocolate has melted and the ganache is smooth and glossy. Pour in the raspberry liqueur and stir thoroughly.

3. Transfer to a glass or plastic container and refrigerate for two hours (or overnight) until very firm and set.

4. Once set, scoop medium portions of the ganache (about a dessertspoon size amount) on to parchment paper.

5. Dust the truffles by plunging them into a bowl cocoa powder. Then roll gently into balls using your fingertips. Serve in a decorative dish or gift box with fresh raspberries, if available.

6. Eat together, never alone.

Tip
You can adapt these truffles for any occasion by changing the aromatic ingredients and alcohol. Try Paul's Christmas spiced truffle recipe.

© Paul A Young