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Chocolate truffles
Makes 60 Desserts and puddings
Ingredients
- 375g milk chocolate
- 50g unsalted butter
- 50g honey
- 1 vanilla pod, seeds scraped
- 125ml single cream
Choc-swirled truffles
- 1 x quantity chocolate truffle mixture (see recipe, above)
- 500g tempered chocolate
Cocoa-dusted truffles
- 1 x quantity chocolate truffle mixture (see recipe, above)
- sifted cocoa powder, for dusting
Method
Chocolate truffles
Chop the chocolate and place in a heatproof bowl. Put the butter, honey and vanilla seeds in a saucepan over medium heat and bring to the boil. Add the cream and bring back to the boil.
Pour the hot cream over the
chocolate and whisk until smooth
and shiny. Use this mixture as the
base for make the truffle recipes,
below. Store in an airtight container
in the fridge for up to 2 weeks.
Choc-swirled truffles
Cover the bowl of chocolate truffle mix with cling film and refrigerate for 2 hours, or until firm.
Scoop out tablespoons of the mixture and roll into balls. Place on a lined tray and refrigerate for 1 hour. Using two forks, dip the balls in the chocolate, coating evenly. Flick the chocolate that drips off your forks onto the truffles. Leave to set on a lined tray.
Cocoa-dusted truffles
Cover the bowl of chocolate
truffle mix with clingfilm and
leave to sit for 3 minutes. Put the
mixture in the piping bag and pipe
out the truffles on a lined tray,
pushing down to create circles
and lifting up at the end to create
a nib. Dust with cocoa powder.
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