Points to remember
- Chop the chocolate into really small pieces and place in a bowl.
- Warm the cream and butter in a saucepan until the butter melts and the cream is steaming but not boiling. If it’s too hot, it could cause the chocolate to seize.
- Pour the cream over the chocolate. Leave to stand for a minute or two, then mix together until the chocolate has melted, this is called a ganache.
- If you want to add alcohol, add a small amount now.
- Cover the mixture and place in the fridge for 30 minutes - 1 hour to firm up.
- Take teaspoons of the mixture, roll them between the palms or your hands and then roll them in your selected coatings - chopped nuts, crushed biscuits or cocoa.
- Chill before serving. These will keep in the fridge for a few days stored in an airtight container.
- Read our full recipe for chocolate truffles.
MAKING CHOCOLATE TRUFFLESIf the mix gets too firm after chilling, leave out at room temp for 20 mins or until soft enough to shape.
MAKING CHOCOLATE TRUFFLESThe shaped truffles can be frozen for up to 1 month before coating, if you wish to make them in advance. Place the truffles well-spaced apart on a lined baking sheet and freeze until solid, then place into freezer bags and seal.