RECIPE: Chocolate Truffles

Tried and tested seasonal recipes from a farmhouse cookery school kitchen.  As well as hacks and get ahead tips for EVERY cook. 

Rich and decadent, these fresh cream truffles are so easy quick and easy to make.  Simply pour the truffle mixture into a slab and allow to set, rather than shaping each by hand.

Use the best 70% chocolate you can lay your hands on, lace with your favourite tipple and create an ‘edible gift’ that will make you think twice about sharing.

Total 30 mins

+ chilling time

You will also need:

Baking tray approx. 15 cm x  10 cm

Baking parchment to line tin

Method

Pour cream in a heavy based pan, place over medium heat and carefully warm the cream to scalding point.  This is when the surface of the cream will look as if it is slightly shimmering.  (If you have a preserving thermometer, the  temperature should not exceed 82 C).  Do not boil the cream. 

Remove from heat, add the chocolate and stir so that it begins to melt.

Continue to mix the cream and chocolate together until completely combined.

Add the butter and liqueur.  Stir again until you have a smooth, glossy consistency.

Line the baking tin with baking parchment so covers the base as well as up the sides.

Pour truffle mixture into tray and leave in a cool place to set until firm, but still soft enough to cut through easily.

When the chocolate is set.  Dust a large piece of baking parchment with cocoa and turn out the truffle slab.  Cut into even size pieces and dust with extra cocoa.

Notes for Cooks

Don’t overheat the cream – else the mixture will split.

Add finely chopped nuts or stem ginger to the mixture.  Or use white chocolate instead of dark and add freeze dried raspberries or sour cherries.

If you’d rather shape the truffles, pour the mixture into a deeper lined tin and use a scoop or teaspoon to shape the truffles before rolling into extra cocoa.