Chocolate Truffles
Homemade French Chocolate Truffles. The perfect, indulgent chocolate treat made with 4 ingredients.
Servings 18
Ingredients
- 200 g dark chocolate use chocolate containing at least 50% cocoa solids
- 150 ml double cream
- 25 g butter (salted or unsalted)
- 1 tablespoon brown sugar optional
- 1-2 tablespoons cocoa powder for coating the truffles
Instructions
- Chop the chocolate into small pieces - the smaller, the quicker the chocolate will melt. Transfer the chopped chocolate to a medium sized mixing bowl.
- Place the cream, butter and brown sugar (if using) in a small pan. Heat gently until bubbles just begin to appear on the surface. You don't want this mixture rapidly boiling.
- Pour the warm cream mixture over the chopped chocolate. Gently stir until the chocolate is completely melted. Transfer the ganache to a shallow baking tray, cover and place in the fridge for at least 3 hours or up to overnight.
- When ready to roll the truffles, sift about a tablespoon or two of cocoa powder on a plate or in a small bowl. Take 2 teaspoons worth of the ganache, very quickly roll into a ball using your hands - try to limit how long the mixture is in your hands. Drop the truffles in the cocoa powder and roll around to coat. Transfer to a plate and repeat with the remaining ganache.
- Place the truffles in the fridge to set for a further 30 minutes before serving. The truffles will keep stored in the fridge for up to one week.