Dark chocolate truffle recipe
This Valentine’s Day, surprise that special someone with some dark chocolate truffles.
Executive Chef Steve Wilson’s recipe couldn’t be simpler – just make your filling and then coat in whichever topping takes your fancy. And, the best bit is, you can freeze them – so you can keep a few back for yourself!
150g 70% dark chocolate
150ml double cream
25g unsalted butter
Your choice of coating
Making the truffles
1. Chop the chocolate and add to a large bowl.
2. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point.
3. Remove from heat, then pour over the chocolate – stir until you have a smooth mixture.
4. If you want to add any flavourings to the truffle mixture, now’s your chance! A 1 tsp of a liqueur or essence at a time and taste as you go. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange.
5. Cool and chill for at least four hours.
6. To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop them onto baking parchment. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms.
Coating the truffles
1. Coat your truffles immediately after shaping.
2. Tip your chosen coating into a bowl and gently roll the truffles until evenly covered, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder.
3. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles, and allow the 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.
Steve’s top tip
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 – they’ll keep in an airtight container in the fridge for three days, or frozen for up to a month (just defrost in the fridge overnight when you’re ready to use them).