Chocolate truffles

Name: Chocolate truffles
Yield: for lots of people
Cuisine: French recipes
Ingredients: 340g plain chocolate, 70% cocoa solids; 60g butter, softened; 200ml double cream; 50g caster sugar; 2 tbsp cocoa powder; 2 tbsp icing sugar

Easy
December 2005

Easy
December 2005

for lots of people
Takes 30 minutes to make, plus freezing

Using just a few good quality ingredients you can quickly make these perfect chocolate truffles, either for yourself, for guests or as a gift.

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Ingredients

340g plain chocolate, 70% cocoa solids
60g butter, softened
200ml double cream
50g caster sugar
2 tbsp cocoa powder
2 tbsp icing sugar

340g plain chocolate, 70% cocoa solids
60g butter, softened
200ml double cream
50g caster sugar
2 tbsp cocoa powder
2 tbsp icing sugar

Method

Break up the chocolate, chop finely and put into a mixing bowl with the butter.
Place the cream and sugar in a saucepan and bring just to the boil. Pour the cream onto the chocolate and butter and beat until it is smooth and shiny. Freeze for a few hours, until firm enough to shape.
Mix the cocoa and icing sugar together. Dust a baking sheet lined with baking paper with half of the cocoa sugar. Spoon the truffle mix onto the baking sheet. Use a spatula to spread it into a rectangle 4cm x 28cm x 3cm deep – use a ruler to get straight sides. Dust with the remaining cocoa sugar. Put into the freezer until firm. Use a sharp knife dipped in hot water to cut into 1cm slices. Chill until ready to serve.

Method

Break up the chocolate, chop finely and put into a mixing bowl with the butter.
Place the cream and sugar in a saucepan and bring just to the boil. Pour the cream onto the chocolate and butter and beat until it is smooth and shiny. Freeze for a few hours, until firm enough to shape.
Mix the cocoa and icing sugar together. Dust a baking sheet lined with baking paper with half of the cocoa sugar. Spoon the truffle mix onto the baking sheet. Use a spatula to spread it into a rectangle 4cm x 28cm x 3cm deep – use a ruler to get straight sides. Dust with the remaining cocoa sugar. Put into the freezer until firm. Use a sharp knife dipped in hot water to cut into 1cm slices. Chill until ready to serve.

delicious. tips

This truffle mix can also be rolled into balls – dust your hands with the cocoa sugar and roll. You can also add 2 tablespoons of liqueur, brandy, rum or whisky to the truffle mix, if you like. The truffles will keep in an airtight container for up to 1 week.

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