Skip to navigation Skip to content
Print

Waitrose

Zoomer icon

Dark Chocolate Truffles

Back

 
 

Dark Chocolate Truffles

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.

  • Christmas
  • Vegetarian
Preparation time:
30 minutes, plus 2½ hours cooling and setting
Total time:
3 hours
Makes:
 Makes 45-65 truffles

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.

Cook's tips

The truffles should be kept in an airtight container in the fridge. They will keep for up to 10 days. Dust with a little extra cocoa powder or icing sugar from a sieve or tea strainer before serving to freshen them up.

Variation

Try this:
For milk or white chocolate truffles, simply replace the plain chocolate with 300g Waitrose Organic Milk Chocolate or Waitrose Organic White Chocolate.

More ways with truffles:
You can vary the truffles by adding other flavourings:

For alcoholic truffles, add 75ml rum, brandy, Calvados or any other alcohol you like to the ganache before allowing to cool and set. Generally, the rougher the alcohol the better, as 'fine' alcohols tend to get lost in the depth of flavour of the chocolate.
If you feel confident working with chocolate, you can very gently melt about 175g chocolate and dip the truffles in it before rolling in the cocoa powder or other coatings. This helps the coating stick and gives the truffles a contrasting 'crunch' as you bite into them. A chocolate coating will also help them to keep longer.

Comments and images

Average user rating 5 stars out of 5

Add your comment and share your thoughts and pictures with others.

No comments have yet been made

Add comment/image

Delete comment

Are you sure you want to delete this comment?

Cancel

5 stars out of 5

Average user rating Based on 30 ratings

Thank you for rating this recipe. If you'd like to comment further on this recipe you can do so in the Customer comment & images section on the bottom of the page.

  • 1
  • 2
  • 3
  • 4
  • 5

Click to rate this recipe


This recipe was first published on Waitrose.com in November 2003