Cookbook:Chocolate Truffles
| Chocolate Truffles | |
|---|---|
| Category | Confection recipes |
| Difficulty |  Category:Very Easy recipes#Chocolate%20Truffles |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Chocolate%20Truffles | Desserts | Confections
Chocolate truffles are soft chocolate balls. This recipe makes about 24.
Ingredients
- 8 oz (227 g) bittersweet/plain chocolate, chopped into small pieces
- 6 imperial tablespoons (7.2 US tablespoons / 108 ml) double cream (48% fat)
- Cocoa powder
- Icing sugar
Procedure
- Put the chocolate in a bowl and set over (a double boiler).
- Heat until melted and smooth, stirring occasionally.
- Remove from the pot of hot water.
- Add the cream and stir well. Leave to cool.
- Cover and refrigerate for 35 minutes or until the mixture is just firm enough to hold its shape.
- Sift a layer of cocoa powder and icing sugar together onto a plate. The icing sugar is to make sure the cocoa powder isn't too bitter.
- Take a heaped teaspoonful of the chocolate mixture and shape it into a ball.
- Roll each truffle in the cocoa powder/icing sugar to coat all over in an even layer. Shake off the excess and set on a tray.
- Continue shaping and coating the remaining truffles. Set on a tray, making sure they don't touch each other.
- Cover and refrigerate. Remove 15 minutes before serving.
Notes, tips, and variations
- Vanilla truffles: Use white chocolate, reducing the icing sugar to preference. Add about ½ tablespoon of vanilla extract.
- Lime: Use white chocolate, reducing icing sugar content to preference. Add about ¾–1 of a tablespoon of diluted lime cordial, and a couple of pinches of ground lime zest.
- In the USA, try using 2 tablespoons unsalted butter with 5 ⅓ tablespoons heavy cream to replace the double cream.