280g good-quality dark
chocolate, 70% cocoa solids
284ml double cream
50g unsalted butter
Method
. 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. Add any flavourings to the truffle mix at this stage (divide the
mixture between bowls and mix in liqueurs or other flavourings, a tsp at a
time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice
of an orange), or leave plain. Cool and chill for at least 4 hrs.
. To shape the truffles, dip a melon baller 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.
. Coat your truffles immediately after shaping.
Tip toppings into a bowl and gently roll the truffles until evenly coated, then
chill on greaseproof paper. Try: crushed, shelled pistachio nuts; lightly
toasted desiccated coconut; or roll a truffle flavoured with orange zest and
juice in cocoa powder. 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.
Store in the fridge in an
airtight container for 3 days, or freeze for up to a month. Defrost in the
fridge overnight. To give as presents, place 8-10 truffles in individual foil
or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge
until you’re ready to give them.