140ml/gdouble creamor dairy free alternative such as full-fat coconut milk (from a can) - with high content coconut extract (65%+)
90g100% cacao block/bar/buttonsfinely chopped or grated (I used Willie's 100% Pure Indonesian Black)
liqueur/nut or fruit extracts of choiceoptional - added a little at a time to taste (See NOTES)
mixes of : cocoa; grated chocolate; chopped or ground nuts; sprinkles and edible glitters. As preferred.for coating/dusting (See NOTES)
Heat the cream and sugar together in a small saucepan over a low heat, stirring continuously, until the sugar has dissolved and the mixture is just beginning to simmer (do NOT allow to boil).
Remove from the heat and stir in the cacao until the mixture is smooth and shiny and the cacao has completely melted and combined.
If adding optional oils, liqueurs or other additions, add them at this point a little at a time to taste, being careful not to add too much liquid or the mixture will not set properly. 1 to 1½ tablespoons of liqueur maximum.
Pour the mixture into an air-tight container and allow to cool before placing in the fridge to fully set (3 to 4 hours or overnight).
Once firm, scoop small spoons of the mixture into the palm of your hands and roll into balls. (See Main Blog Post for tips on working with sticky ganache)
Mix any coatings into shallow bowls and gently roll the truffle balls to coat/dust.
Once coated, place the balls separately on a tray lined with baking paper.
Place back in the fridge to chill and firm.
As these truffles are made with cream, they are best stored in the fridge in airtight containers/boxed.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.NOTE - The base can be adapted any way you prefer to make a whole range of truffles. Add fruit and nut extracts, liqueurs, dried fruit, chopped nuts, etc either into the main truffle mix or to coat the finished truffle.