The minute that you mention the 'C' word, everyone takes a sharp intake of breath and starts tut-tutting as if you're about to commit a crime! This recipe is different from most truffle recipes because it doesn't contain any cream, butter or anything else that might dilute the flavour of the chocolate. These truffles are perfect for presents, for after-dinner bits and bobs, or for when you just fancy a little chocolate HIT.
These truffles are perfect for presents, for after-dinner bits and bobs, or for when you just fancy a little chocolate HIT.
Makes 24
Ready in 1 hour
Per truffle:
53 calories
1. Melt your chocolate gently in a large bowl over a pan of simmering water before removing it and setting aside. At this stage, it should appear like a liquid pool of chocolate.
1. You could easily flavour the truffles either with booze (I like Champagne or Vin Santo) or with herbs such as rosemary, cardamom or saffron. Simply make up a tea using 150ml boiling water and a good pinch of the chosen herb (having bashed it up vigorously in a pestle and mortar first to release the flavour).
2. Let the 'tea' infuse for 15 minutes and replace the coffee in this recipe with six tablespoons of your own strong, home-made herb tea. Alternatively, replace the coffee with the chosen alcohol, taking care that it is at room temperature or you will upset the chocolate.
2. Gently (it's always best to be gentle with this most delicate friend) pour in the coffee and, using a spatula, give it a slow turn of the bowl until the consistency thickens. The texture of the chocolate will start to seize and thicken almost instantly.
3. Add the honey, a tablespoon at a time, slowly waltzing the chocolate around the bowl until you get a highly glossy lick of chocolate. The whole process will not take more than a couple of minutes.
4. Chill the bowl in the fridge for 30 minutes or until the truffle mixture has returned to a nearly solid form.
5. Prepare a clean surface on which to roll out the truffles and sieve three generous tablespoons cocoa powder onto it.
6. Scrape out a teaspoonful of the mixture into the palm of your hand and roll into a marble-sized ball, then roll this through the cocoa powder until fully coated and pop into a bowl or jar.
7. Repeat the process until all the mixture is used up and store the little marbles of wonder in the fridge.
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