For a real indulgence, try these rich truffles, which need only a few ingredients and are very simple to make. The only problem is having to give them away - so make plenty. For a pretty gift idea, pack them in ice cream cornets, wrapped in Cellophane and coloured paper.
Dark Chocolate Truffles
- Preparation time: 30 minutes, plus 2½ hours cooling and setting
- Total time: 3 hours
Makes: Makes 45-65 truffles
- 225g Waitrose Organic Plain Chocolate, broken into small pieces
- 175ml double or whipping cream
- Cocoa powder, icing sugar or finely chopped nuts for rolling and dusting
- Tightly cover a large, heavy chopping board or a baking tray with clingfilm or baking parchment to place the truffles on to set. Place the chocolate in a large mixing bowl, at least 1.75 litres in capacity.
- In a small pan, bring the cream to a rolling boil and immediately pour onto the broken chocolate. Blend thoroughly with a wooden spoon until smooth and all the chocolate has melted.
- Allow the mixture, called a ganache, to cool completely, uncovered, for 1-1½ hours at room temperature until set. (You can speed up the process by placing the bowl in a sink filled with cold water - but don't allow any water to come into contact with the ganache.)
- When the ganache has set, use a teaspoon to scoop out bite-sized pieces. Dust your hands lightly with cocoa powder or icing sugar to prevent them sticking and roll the pieces into balls in the palms of your hands.
- Immediately roll the truffles in sifted cocoa powder, icing sugar or finely chopped nuts, then place on the board or tray and chill in the fridge until set.