Chocolate Truffles Recipe
Heston: "At the heart of a good chocolate truffle is the ganache. It sounds poncy but really it’s just 50:50 cream and chocolate and it’s really easy to make. Once you have mastered the basic recipe, you can infuse the cream with different flavours to create your own unique truffles."
Makes 25 truffles
- 300ml double cream
- 300g dark chocolate, chopped (minimum 65% cocoa solids)
- 1 tsp salt
- Cocoa powder
1. Place the cream in a pan over a medium heat and bring up to a simmer.
2. Melt the chocolate in a large bowl over a saucepan of simmering water.
3. When the cream is simmering, remove the pan from the heat, add the salt, and add to the melted chocolate a third at a time, making sure that the cream is thoroughly incorporated after each addition. Allow to cool slightly.
4. Pour the chocolate mixture on to the lined tray and leave to stand at room temperature for 4 hours, then place in the fridge for 5-6 hours or until set.
5. Using a small melon baller, scoop balls of the chocolate out of the ganache then roll in cocoa powder before serving.
Recipe from Heston Blumenthal at Home, Published by Bloomsbury
Photography: Angela Moore, Art Direction: Graphic Thought Facility