These easy to make truffles are perfect for last-minute gifts or a special after dinner treat. You can fill them with all sorts of flavours and textures. Turn them into snowball truffles by rolling them in desiccated coconut.
This recipe features in the dessert section of the recipe book. It is from artisan chocolatier Yvette Lynch of Yvette’s Chocolates, who makes beautiful handmade chocolates in her pretty shop in Potten End.
Makes 30 – 35 truffles
• 250g Yvette’s dark chocolate chopped or callets
• 250g double cream
• 100g light muscovado sugar
• 50g cocoa powder
• 50g muscovado sugar
- Place your chocolate in a medium sized heatproof bowl and set aside.
- Place your cream and sugar in a small saucepan over a medium heat. Bring to the boil and immediately pour over the chocolate, whisking well until emulsified and smooth. Allow the ganache to cool.
- Cover with clingfilm and then refrigerate for a couple of hours or overnight until firm.
- When you’re ready to roll your truffles, line a baking tray with parchment paper and mix the cocoa powder and sugar.
- Using a small teaspoon, scoop some of the mixture and roll it in your hands to create a smooth round truffle. Once shaped, re-roll the truffles through cocoa powder and sugar. Leave to set and store in an airtight container in the fridge.
- For the best flavour and texture, let truffles come to room temperature before serving.
Yvette says: “If you would like to add flavours to your ganache, the best way is by infusing the cream before adding it to the chocolate. Warm the cream with your flavour of choice i.e. vanilla, mint, basil, cardamom, spices or even dried lavender flowers, and leave to steep for an hour. Strain and then reheat the cream to continue making the ganache.
“You add flavour and texture when you roll your truffles with chopped nuts, chocolate flakes or even cocoa powder with some added spices or sugar.”