I had a long look on the web at loads of different chocolate truffle recipes, and when I came across this one from BBC Good Food, it looked so simple I had to give it a try. And I found this one easy..ish. So here’s the thing, I thought I could get these made after work one day in a few hours, oh boy was I wrong! You definitely need an entire day to make these in my opinion, or maybe I over estimated my chocolatier skills haha. Either way, I’d recommend doing these on a day where you’ve not got much planned. Basically I made all the mistakes possible so you don’t have to.
So here’s what happened when I tried making these. I thought it’d be a good idea to try this using less than 70% cocoa chocolate as its cheaper, 70% cocoa chocolate is pretty expensive!! And I thought that if these go horribly wrong then at least I haven’t wasted a load of money, and good chocolate. Instead of making just dark chocolate truffles, I also tried this recipe with milk and white chocolate, now I know what you’re thinking, milk and white chocolate haven’t got as much cocoa in it as the dark, especially cheap chocolate! But I thought that if there’s any chance of making a few flavours then i’ll just give it a go now so you don’t have to.
Well, what worked? The dark chocolate truffles turned out fairly well considering I’ve never made truffles before, and the milk and white chocolates well.. the were a disaster! On the plus side, I did find that using this recipe but with milk chocolate does create a fairly yummy chocolate sauce, just not truffles. I might have worked if I had picked milk chocolate with more cocoa in it, but never mind!
I will say that I found shaping my truffles hard, I think I left my mix in the fridge a little too long! So I’d certainly call my truffles rustic looking.. You’ll probably have more luck than me!!
Here’s the recipe –
You will need:
300g good quality chocolate – dark (70% cocoa solids)
300ml double cream
50g unsalted butter
1. Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. You can add any flavourings at this point. Cool and chill for at least 4 hrs.
2. To shape the truffles, dip a melon baller or teaspoon in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto greaseproof paper.
(Forgot to take photos of this bit! Sorry!)
3. Coat your truffles immediately after shaping. To coat in chocolate, line a baking tray with greaseproof paper. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
4.Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight. Keep in the fridge until you’re ready to give them.
Here’s what mine looked like! They tasted pretty good even if they did look ‘rustic’ haha!!
These chocolates are great for presents, if you’re better at shaping and covering them than me! They’re good even for events or just as a treat whilst you’re watching a film. I hope you enjoy!! Let me know how yours turn out in the comments below!