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Chocolate truffles

Prep Time 30 minutes
Servings 14 Truffles with each mix

Ingredients

Basic Mix:

  • 150 ml double cream
  • 25 g unsalted butter
  • 30 g light soft brown sugar

For the Milk Chocolate Truffles

  • 150 g Co-operative Fairtrade milk chocolate broken into chunks
  • Grated zest of 1 orange optional
  • About 4tbsp cocoa powder to coat

For the White Chocolate Truffles (Leave the butter out of the basic mix)

  • 250 g Co-operative Fairtrade milk chocolate broken into chunks
  • 1 tbsp vanilla extract optional
  • 8 tbsp desiccated coconut to coat

For the Dark Chocolate and Liqueur Truffles

  • 150 g Co-operative Fairtrade dark chocolate broken into chunks
  • 2 tsp of your favourite tipple eg brandy, amaretto liqueur (optional)
  • 200 g milk or plain chocolate broken into chunks, to coat

Instructions

  1. Fill half of a pan with water and bring it to the boil, and then lower the heat to a gentle simmer. Put the cream, sugar and butter into a bowl, then put it over the water (the bowl must not touch the water). Heat the bowl until sugar and butter have both melted.
  2. While stirring, add the pieces of chocolate to mix together and chocolate has melted. Add the flavouring, if you want to, eg alcohol, vanilla extract or finely grated orange zest.
  3. Wait until cooled, then cover the mixture and chill in the fridge for 4 hours. After cooling the mixture should resemble a hard chocolate mousse.
  4. Two ways to shape the truffles. First, by rolling the mixture into balls with your hands or second, by using a melon baller.
  5. The last step. Put your coating of choice into a shallow bowl and roll each truffle in it. Enjoy them after dinner or give them as a gift!

Recipe Notes

To coat the dark chocolate truffles: you must chill them in the fringe for at least 1h before you put them in the melted chocolate. To melt the dark chocolate, break it into pieces and sit in a bowl over simmering water until melted. Put a truffle on a fork and dip in, tap the fork on the edge of the bowl to let excess drip off, then rest on greaseproof paper until set.