Chocolate Truffles

chocolate trufffles

Chocolate Truffles

So many fancy chocolate shop chocolates are actually based on a basic ‘truffle’ recipe. And the thing is it’s soo simple. Just chocolate and cream. Of course there’s no need to tell your friends how easy these are to make…

makes about 10 truffles
takes: 10 minutes + 2 hours to set

100mL (1/3 cup) whipping cream (35% fat)
100g (3.5oz) dark chocolate – 70% cocoa solids
pinch sea salt flakes
cocoa powder to serve

OR

makes about 30 truffles
takes: 10 minutes + 2 hours to set
300mL (1 1/4 cups) whipping cream (35% fat)
300g (10oz) dark chocolate – 70% cocoa solids
1/2 teaspoon sea salt flakes
cocoa powder or chocolate ‘earth’ to serve

1. Place cream in a small saucepan and bring to a simmer.

2. Meanwhile, bash chocolate into small chunks and place in a heat proof bowl.

3. Add salt to hot cream and pour over the chocolate. Resist the urge to stir and stand for 5 minutes.

4. Gently stir the melted chocolate until all combined and you have a smooth glossy chocolatey mixture.

5. Line a cake tin about 20cm (8in) square or smaller lined with baking paper. Scrape the chocolate mixture into your prepared tin and chill in the fridge for a few hours or until set.

6. Chop into small squares and roll in cocoa powder or chocolate ‘earth’.

Shelf Life

Keeps in the fridge for a week or a little longer. Can be frozen for months.

Variations

white chocolate / milk chocolate – don’t be tempted to go there. You won’t have enough cocoa solids for your truffles to ‘set’.

hazelnut – stir a few handfuls of chopped roasted hazelnuts or other roasted nuts into the melted chocolate.

honeycomb truffles – stir honeycomb chunks into the melted chocolate.

dairy-free / vegan – replace cream with almond milk or coconut milk.

short on time / paleo (gluten, grain + dairy-free) – serve dark chocolate squares instead.

Waste Avoidance Strategy

cream – unopened will usually keep in the fridge for a few weeks. Can be frozen.

chocolate, sea salt flakes, cocoa powder – pantry.

Problem Solving Guide

chocolate not melted – next time chop it into smaller chunks. Or heat your cream a little longer. For now put in the microwave on a low power for 15 seconds and stir. Repeat until all chunks are melted. Be sure careful not to overhear the chocolate as it will cause the dreaded splitting.

chocolate splits or curdles – this is either because your chocolate is too hot or some water has got into the mixture. It’s super important to pour the hot cream over the chocolate in a cool bowl rather than being tempted to add the chopped chocolate to the cream saucepan (I’ve learnt this the hard way). If you notice the chocolate starting to split, quickly stirring in a few tablespoons of cold milk or cream from the fridge can fix the problem. If that doesn’t work I’m afraid you’ll have to start again.

Packaging Suggestions

Pretty boxes lined with baking paper are best for protecting the delicate truffles. Or try my ziplock bags inside a paper bag or kraft envelope trick.

Ingredients List

Chocolate, cream, salt.

Serving Suggestions

Try not to eat all at once!

__________

back to: The Made With Love Content Overview Page

Print Friendly
FavoriteLoadingADD TO MY FAVOURITE RECIPES