Tis the season to indulge in lots of chocolaty treats! Make your own chocolate truffles for advent, a xmas gift or pure indulgence for the most wonderful time of the year... spread the Christmas joy!
300g Dark Chocolate (min 70% cocoa)
300ml Double Cream
50g Unsalted Butter
Hundred and Thousands Decorations
Chop the chocolate and put into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture.
*You can ddd any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain.
Cool and chill for at least 4 hrs.
To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto greaseproof paper.
Coat your truffles immediately after shaping by rolling into hunfreds and thousands decorations poured into a bowl, then chill on greaseproof paper. *You could also try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder.
Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight.
To make a Christmas gift, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you’re ready to give them.