- Makes approx. 25 truffles depending on size.
- 300ml double cream
- 300g 70% cocoa solids chocolate
- 25g unsalted butter
- Cocoa powder (or any other coating such as crushed hazelnuts, popping candy, icing sugar, sugar stars, coloured sugar sprinkles etc).
- Break the chocolate up into a heatproof bowl. (At the cookery school, we use Callebaut dark chocolate chips or callets, but 70% cocoa solids chocolate is readily available in most supermarkets – don’t be fooled by lesser quality chocolate chips.)
- Heat the cream to a simmer and pour over the chocolate, stirring with a whisk until seamlessly combined (it will initially look as if it has curdled, but persevere and it will become silky smooth).
- Pour into a plastic tub, cover closely with cling film and place in the fridge to cool for at least four hours, preferably over-night.
- Using a teaspoon, dig out irregular cumquat-sized chunks (or roll in your cocoa- dusted hands for a more traditional ball shape) and drop into the covering of your choice. Using a fork, tumble the truffles around until completely coated.
- Remove to your serving plate to serve immediately or cover loosely with clingfilm and store in the fridge for up to a week.