Chocolate Truffles

Living Magazines Chilterns Recipe Book_Chocolate Truffles image

These easy-to-make truffles are perfect for last-minute Christmas gifts or a special after-dinner treat.  You can fill them with all sorts of flavours and textures. Turn them into snowball truffles by rolling them in desiccated coconut.

Chilterns Recipe Book_CoverThis recipe features in The Chilterns Recipe Book (available now), produced and compiled by Rebecca  Fleckney, which celebrates the best independent food and drink across the region and the people who  make it. The recipe is from artisan chocolatier Yvette Lynch of Yvette’s Chocolates, who makes beautiful handmade chocolates in her pretty shop in Potten End.

Yvette says: ‘If you would like to add flavours to your ganache, the best way is by infusing the cream  before adding it to the chocolate. Warm the cream with your flavour of choice ie, vanilla, mint, basil, cardamom, spices or even dried lavender flowers, and leave to steep for an hour. Strain and then reheat  the cream to continue making the ganache.

‘You can also add flavour and texture when you roll your truffles with chopped nuts, chocolate flakes or  even cocoa powder with some added spices or sugar.’

Ingredients

  • 250g Yvette’s dark chocolate chopped or callets
  • 250g double cream
  • 100g light muscovado sugar

For rolling:

  • 50g cocoa powder
  • 50g muscovado sugar

Method

  1. Place your chocolate in a medium-sized heatproof bowl and set aside.
  2. Place the cream and sugar in a small saucepan over a medium heat. Bring to the boil and  immediately pour over the chocolate, whisking well until emulsified and smooth. Allow the  ganache to cool.
  3. Cover and then refrigerate for a couple of hours or overnight until firm.
  4. When you’re ready to roll your truffles, line a baking tray with parchment paper and mix the cocoa  powder and sugar.
  5. Using a small teaspoon, scoop some of the mixture and roll it in your hands to create a smooth  round truffle. Once shaped, re-roll the truffles through the cocoa powder and sugar. Leave to set
    and store in an airtight container in the fridge.
  6. For the best flavour and texture, let truffles come to room temperature before serving.

Makes 30-35 truffles.