These decadent truffles are wonderfully messy and good fun for kids to help roll and decorate. They'll love getting their hands chocolatey – it's a good idea to have aprons at the ready to protect Christmas outfits. No finger-licking till the last truffle is rolled!
- 300ml crème fraîche
- 200g dark chocolate (64 per cent cocoa solids), chopped
- 1 tsp butter
- 1 tsp vanilla extract
- 3 chunks preserved ginger in syrup, drained and finely chopped
- 125g ready-to-eat dried figs, finely chopped
- 1 tsp ground cinnamon
- 25g cocoa powder, sieved
- 50g almonds, roasted and finely chopped
- Heat the crème fraîche in a heavy-based saucepan until melted and almost boiling, then remove from the heat and stir in the chocolate, butter and vanilla extract. Allow to melt, stirring occasionally, until the mixture is smooth and glossy.
- Stir in the ginger, figs and cinnamon and transfer to a bowl. Leave the mix to chill in the fridge for about 3 hours; by then it should be firm enough to shape into balls using teaspoons or cool hands. Imperfections look charming, so there's no need for perfect spheres.
- Roll the truffles in cocoa powder and chopped nuts until evenly coated. Leave on non-stick baking parchment for about 2 hours until set.
Wines for Santa: Rich flavours need a dessert wine with bright fruit and acidity. The great reds of the Roussillon are magical.
- Preparation time: 35 minutes, plus 5 hours chilling
- Cooking time: 5 minutes
- Total time: 5 hours 40 minutes
Typical values per serving:
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This recipe was first published in December 2006.