Description
These rich and creamy chocolate truffles are perfect for a Valentine’s Day treat! And you can coat with with your favourite flavours, like coconut or crushed nuts.
Ingredients
- 400 grams Bittersweet Chocolate
- 300 milliliters Heavy Cream
- 20 grams Cocoa Powder, For Coating
- 20 grams Desiccated Coconut Or Coconut Flour, For Coating
- 25 grams Crushed Walnuts Or Your Favourite Nuts, For Coating
Preparation
Chop chocolate into very small pieces (this is so it will melt easily later) and place in a glass bowl.
Place a small saucepan on a medium heat and pour in the cream. Bring the cream to the boil, then pour around half of it over the chocolate and leave for around 15 seconds. This is so the chocolate warms up slowly.
Pour the rest of the cream into the bowl and leave for around 2 minutes. At this point all of the chocolate should be pretty much melted. Whisk until you have a smooth and shiny ganache.
Place the bowl of ganache into the fridge for 2–3 hours, giving the ganache time to cool and stiffen.
Remove the bowl from the fridge and start making the truffle balls. Ideally, use a melon baller, but it can also easily be done with a teaspoon. Scoop out a small ball of ganache and, on a cold surface, quickly roll into a ball. I like to run my hands under cold water before doing this, sot that the chocolate doesn’t warm up too much. Place each of the truffles onto a baking tray covered with parchment paper.
Place the truffle balls back into the fridge overnight (or for at least 4 hours).
When you remove the truffles from the fridge, they are ready to be coated. If you have a couple of misshapen truffle balls, give them another light roll before coating them.
Once the truffle balls have been coated, place back into the fridge until you are ready to serve them!
