zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Chocolate truffles

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chocolate truffles

    Home-made truffles are surprisingly easy and make a winning gift for Valentine’s Day.

    • Preparation time: 45 minutes, plus chilling
    • Cooking time: 5 minutes
    • Total time: 50 minutes, plus chilling

    Makes: 25-30

    Ingredients

    300g dark chocolate (70% cocoa solids), finely chopped
    300ml double cream
    30g salted butter, cubed
    6 tbsp black raspberry liqueur, such as Chambord (optional)
    100g cocoa powder
    2 x 10g packs Cooks’ Ingredients freeze dried raspberries
    100g roasted chopped hazelnuts

    Method

    1. Put the chocolate in a medium bowl. In a small pan, gently heat the cream and butter until the cream is steaming; take off the heat before it boils. Use a rubber spatula to mix in the melted butter and cream, then pour the mixture over the chocolate. Leave for a minute to allow the chocolate to melt, then stir to combine. Stir in the liqueur, if using. Set aside to cool, then cover and chill for 2 hours (or 3 hours, if using the liqueur).

    2. Put a teaspoon or melon baller in a mug of just-boiled water, then use it to scoop equal-sized balls of chilled ganache (about 2cm diameter). Briefly roll each ball between your palms to make a rough sphere and place on a board. Dust your hands with cocoa powder and roll each truffle again to even out the surface.

    3. On 3 plates, spread out the remaining cocoa powder, the raspberries and nuts. Roll each truffle through one of the coatings until evenly covered. Chill on a clean plate for 1 hour, then transfer to a gift box. These will keep chilled in an airtight container for up to 1 week; serve at room temperature.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    4 stars

    Glossary