220gdark chocolate minimum 70% cocoa solids - finely chopped or grated (Vegan as required)
120ml/gdouble creamor dairy free alternative such as full-fat coconut milk (from a can) - with high content coconut extract (65%+)
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)
Place the chopped/grated chocolate in a medium heat-proof glass bowl.
Heat the cream in a small saucepan over a low heat, stirring continuously, until the mixture is just beginning to simmer (do NOT allow to boil).
Remove from the heat and pour over the chocolate, gently pushing the chocolate below the surface of the cream.
Leave to sit for about 5 minutes, before GENTLY stirring through until the chocolate has completely melted and combined. (If there are still pieces of chocolate, either place in the microwave for 10 second bursts on medium setting, stirring well between each, or place over a barely simmering pan of water and stir through until melted).
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 and may split. 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.