When making chocolate truffles the choice of chocolate is the most important element; I’m using a bitter, slightly fruity chocolate. The first step is to make a smooth velvety ganache. Adding a pinch of salt may sound counterintuitive but it will emphasise the natural flavours of the chocolate and balance the sweetness.
To take my truffles up a notch, I’m dipping them in tempered chocolate. Tempering is a process that encourages the regular crystallization of melted chocolate as it cools. This results in a glossy shell with a satisfying snap; the perfect contrast to the soft rich interior.
To temper chocolate melt 160g of chocolate in a heatproof bowl suspended over a pan of simmering water. Remove from the heat, add 80g of unmelted chocolate, and stir until the temperature reduces to 31C. Working quickly, dip the truffles, sprinkle with the chosen topping and place on a piece of greaseproof paper to set.
Dark Chocolate Truffles
Makes about 30
Cooking time 20 minutes
Preparation time 1 hour
190ml double cream
80g light brown sugar
220g dark chocolate – in small pieces
50g butter – diced & softened
Pinch of salt
Shot of Baileys, dark rum, Tia Maria
Chopped pecans, desiccated coconut, honeycomb
240g dark chocolate – in small pieces
- Slowly bring the cream & sugar to the boil. Stir to dissolve the sugar.
- Place the chocolate & butter into a large mixing bowl.
- Pour the hot sweetened cream over the chocolate & butter. Leave for a couple of minutes, then stir until smooth & glossy.
- Add a pinch of salt & divide the mixture into four, keep one plain and whisk in a shot of Baileys, a shot of rum & a shot of Tia Maria to flavour the others.
- Cover and refrigerate for a couple of hours to set.
- Use a teaspoon to scoop out truffles, then roll them by hand. Chill.
- Dip into the tempered chocolate. Sprinkle the rum truffles with coconut, the Baileys truffles with honeycomb & the Tia Maria truffles with pecans.
- Place on greaseproof to set and then box up.