These chocolate truffles are really easy to make and they look very impressive. I have experimented with a few toppings and fillings but you can use anything you fancy.
- 1/2 cup of double cream
- 2tbsp caster sugar
- 1tsp vanilla essence
- 170g plain chocolate or dark chocolate
- 30g unsalted butter at room temperature
- Cocoa powder for rolling in and anything else such as chopped pistachios or chopped almonds
- If you are using block chocolate then roughly chop the chocolate. Chop the butter and add with the chopped chocolate into a bowl.
3. Once the cream has boiled add to the chocolate and butter mixture and mix, slowly at first. Mix until smooth. If you are planning to add any extra ingredients such as chopped raisins or cherries then now is the time.
5. Add the chocolate mixture into a piping bag. If you have added extra ingredients then make the hole bigger so that you won't have trouble with blockages.
6. Place a piece of baking paper onto a baking tray. I ran out of baking paper and so used foil and buttered it which worked just as well. Pipe chocolate mixture onto the tray. You can make them as big or as small as you want them to be.
7. My chocolates had pointy tips and so I smoothed these over with a damp finger. Make sure that you finger is damp not wet as this will ruin the chocolate otherwise.
8. Leave the truffles in a cool place for at least 45 minutes. The longer you can leave them the better.
9. Wearing rubber gloves to stop them sticking to your hand roll the chocolate truffles until they are smooth and then roll them in anything you like.
I rolled some truffles in chopped pistachios.
I made some hidden inside truffles as well. To do this I pushed a raisin into the middle of each chocolate 'dome' and then rolled them as normal.
To serve I placed the truffles into mini cupcake cases and then a box. Once finished, place the truffles into the fridge.
Please feel free to leave comments. I will be more than happy to answer any queries.