For once in this whole blogging thing I am being super organised as opposed to my usual writing up recipes weeks after they have been eaten. Why? Christmas is coming! I am fully aware we have a full month to Christmas at the time this post is to be published but this recipe would make the perfect thing to take to a Christmas meal, or to give as a gift to a real chocoholic. I made these for a Friday night gathering at my friend RP’s house and they finished off a delicious meal nicely.
The truffle filling on this is rich but not too sweet. This recipe is easy enough for even notice cooks to follow. However, you will need to make these with enough time for the ganache to set. An extra pair of hands is also very helpful (and makes truffle making all the more fun). Ed helped me roll out the cooled ganache and decorate these (she was far more particular about the shape of the truffles than me!).
To make these you will need
For the ganache
200ml extra thick double cream
200g dark chocolate (I used 70% cocoa)
100g vanilla infused white chocolate
100g milk chocolate
Sea salt (optional)
Break up your dark chocolate into small pieces in a medium sized bowl.
Heat your butter and cream together until the butter is melted. Add this to your dark chocolate and beat until all the chocolate is melted into the cream.
Leave your ganache to cool overnight. If you’re short of time 3 hours should be sufficient.
Use a teaspoon to portion out your ganache and roll into bite sized balls onto greaseproof paper.
To decorate melt your white and milk chocolate. I made white chocolate coasted truffles, milk chocolate and sea salt truffles and cocoa dusted truffles. For the chocolate coated truffles use a cocktail stick (or bamboo skewer) to dip your truffles into the chocolate. I added a few crystals of sea salt to the milk chocolate truffles but they’d work without if you don’t like mixing salty and sweet flavours. When you run out of chocolate you can either run out to the shops to buy more or dust the remaining truffles with cocoa powder.
Once the chocolate on your truffles has set place in a pretty container (or a giftbox if you’re feeling fancy!)