CHOCOLATE
TRUFFLES
INGREDIENTS
300 g (7 oz) chocolate tablets with 70% cocoa.
40 g (1.4 oz) butter (unsalted)
250 ml (8.5 fl oz) good quality pure liquid cream (heavy cream)
50 g (1.8 oz) or more cocoa powder to coat the truffles. Or you can use crushed nuts
or coconut.
Optional: a dash of liquor (grand marnier, cognac, whisky or rum) or some vanilla
extract to sweeten the chocolate.
Cooling time: In the freezer for between 1 or 2 hours.
NOTES
A recommendation to ensure making the chocolate runs smoothly. Bring your
cream to the boil and as soon as it starts to boil, TURN OFF THE HEAT, then add the
chocolate a little at a time. You can also just put the chocolate in a glass bowl
and pour the hot cream over the chocolate (this method is easier if you have
never worked with chocolate).
If your chocolate splits, add a few tablespoons of cold water and whisk until it
comes back to normal.
The time it takes for the ganache to solidify may vary depending on what freezer
you use.
For the cling wrap, I use a 100% Certified Compostable Cling Wrap sourced online
to avoid using plastic. These days you can buy the more sustainable stuff in most
supermarkets.
PROCEDURE
1. Cut the chocolate into small pieces and place into a bowl. Use a cold instrument
to handle the chocolate to avoid it melting from the heat of your hands. Cut the
butter into small blocks.
2. Bring the cream to the boil in a saucepan on a medium to high heat. When the
cream barely starts to boil, turn the heat off and then add the chocolate pieces a
little at a time, whisking continuously to incorporate the chocolate into the cream.
Turning the heat off helps prevent the chocolate splitting but if it does split, add some
cold water to get it back on track.
3. As soon as the chocolate is incorporated, add the butter, again a little at a time.
This is best done using a wooden spoon instead of a whisk as it avoids incorporating
air into the mix.
4. When done, line a flat dish or tray with cling wrap, pour the chocolate in and
ensure that it is spread evenly to a thickness or depth of at least 1 cm or half an inch.
Then lay another layer of cling wrap on top to avoid a crust forming when cooling.
5. Place the tray into the freezer for about 2 hours. When the ganache is cold
enough, remove it from the freezer and remove the cling wrap.
6. Cut the ganache into slices and cut each slice into pieces of a size you desire (the
norm is usually 3 cm by 1 cm). With clean hands, shape each piece into a ball (or
rectangle) then roll each shape in the cocoa powder or other coating of your choice
until fully coated.
7. When all the chocolate truffles are made put them into a container and store in
the fridge for a few hours before serving.
8. These chocolate truffles keep well in the fridge for a few days but make sure you
take them out 30 minutes before you enjoy them.
