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Plain chocolate truffles
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These delicious chocolate truffles make a delicious edible gift. They're also perfect served after dinner with strong coffee.
Makes: 45-65 truffles
225g Waitrose Organic Plain Chocolate, broken into button-sized pieces
175ml double or whipping cream
Icing sugar, cocoa powder or finely chopped nuts, for dusting and rolling
The truffles can be kept, covered in an airtight container in the fridge, for at least a week. Sprinkle them with a little extra cocoa powder from a sieve or tea strainer at the last minute if they need freshening up.
You can vary the truffles by adding numerous other flavourings of your choice:
For alcoholic truffles, add 75ml rum, brandy, Calvados (or any other alcohol you fancy) 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.
When you become familiar with 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 coating. 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.
For milk or white chocolate truffles, simply replace the 225g Waitrose Plain Chocolate with 300g Waitrose Organic White Chocolate or Waitrose Organic Milk Chocolate. Be sure your cream isn't too hot or it will cause the chocolate to seize and become grainy in texture.
This recipe was first published in March 2001.