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Simple Chocolate Truffles
This recipe is for simple, plain chocolate truffles. Adding something to flavour the chocolate – Cognac, say, or even tea – makes an interesting alternative.
Serves 8
400g good-quality dark chocolate (at least 75% cocoa solids)
20g clear honey
25g unsalted butter, diced
200ml double cream
COATING
Icing sugar, cocoa powder or chopped toasted nuts
1. Chop up the chocolate as finely as possible and place 250g of it in a mixing bowl. Add the honey and diced butter. Pour the cream into a saucepan, bring it to the boil on the stove, then pour it over the chocolate. Whisk until the chocolate has completely melted and the mixed is smooth. Leave to cool.
2. If your prefer to pipe the truffles, you must do so when the chocolate is still fluid. Line a baking sheet with greaseproof paper, then half fill a piping bag fitted with a 2cm nozzle with the truffle mixture. Carefully pipe onto the baking sheet truffles each the size of a large marble. Alternatively, when the truffle mixture is just made pour it into a glass bowl and put it into the refrigerator to set. With a parisienne scoup or melon baller, scoup out the truffles onto a baking sheet.
3. Put the remaining chocolate into a bowl and gently melt over a saucepan of hot water just below the boil, then remove from the heat. Coat the truffles in the melted chocolate, lifting them out with a fork. Then place back on the baking sheet and refrigerate to set. Coat the truffles a second time, refrigerate to set, then roll them in either icing sugar, cocoa powder or chopped nuts. Keep in refrigerator.
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