These grape-sized balls of ganache rolled in cocoa are decadent, melt-in-the-mouth and easy to make sweet bites. Chocolate truffles make perfect homemade gifts, or served as petits fours. Have fun coating the balls in cocoa powder or nuts, or any colourful sprinkles of your choice.
Chocolate truffles – the perfect indulgence
They look pretty, colourful, indulgent, rich and luxurious. These little balls rolled in the flavour of your choice are so easy to make and are perfect for a special occasion or even for gifting! A chocolate truffle is basically chocolate ganache rolled into balls and coated in cocoa powder, chopped nuts or sprinkles. I find it a therapeutic light treat to make for several reasons:
- Play: Who doesn’t like to play with smooth melted chocolate? Stirring chocolate over a bain-marie until its completely melted, drizzling, coating, dipping. Melted chocolate is simply heaven, Agree?
- Create: For me, food art is everything you can create with the look, shape and texture of your dish. Turn your chocolate ganache into any shape or size you like your truffles to be. Get your little or big ones involved and make it a fun experience.
- Sensation: Eating this smooth chocolate truffle is a therapeutic experience in itself. Enjoy it after dinner as a post-dessert treat or petits fours with your espresso.
What ingredients make chocolate truffles
Chocolate: Dark chocolate is best for making truffles. Use the good stuff, at least 70% cocoa.
Cream: Use double cream for the rich and creamy texture.
Butter: Unsalted butter adds to the consistency of the truffles.
Sugar: As you are using dark chocolate you want something to sweeten the truffles.
Truffle topping ideas
- Cocoa powder: Most common and traditional coating, with a velvety look.
- Nuts: You can use any finely chopped or ground nuts.
- Fruit powder: This is made with fresh fruits that are freeze-dried and ground. Raspberry, strawberry, blueberry powders make colourful coatings for your truffles.
- Dessicated coconut: Freshly dessicated coconut taste yummy, however you can use dried ones as they coat well.
- Sprinkles: You can use any, there are so many colours and shapes.
Smooth Chocolate Truffles that melt in the mouth
- 200 g dark chocolate AT least 60% solids
- 150 ml double cream
- 25 g butter unsalted
- 1 tbsp sugar coconut or demerara
- cocoa powder, finely chopped pistachio or your favourite topping
- Make the cream: Roughly chop the chocolate and tip in a bowl. In a saucepan add the butter, cream and sugar, and heat until the cream starts to simmer.
- Make the ganache: Pour the hot mixture over the chocolate and mix well until smooth. Leave to cool and chill for 3 hours.
- Shape into truffles: Dip a melon scoop or round spoon in hot water and scoop the mixture into balls. Roll the balls in the toppings of your choice until coated. Leave to chill on parchment paper for 1 hour before serving.
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