From my experiences, I learnt several things about making truffles:
- Heat the cream gently but don’t let it get too hot or your truffles will split.They take practice to get the perfect sphere, but even a misshapen pentagon truffle tastes delicious.
- Cut your chocolate very small (you could even grate it) before pouring the cream over it so that the chocolate melts faster.
- Do not make the truffles too big. Glorious as they are, a plate full of mini truffles looks far nicer than half a plate of huge ones. Plus, they are very rich.
- They only need a light roll in the cocoa-covering – mouthfuls of cocoa powder ruins the effect.
- After making your truffle balls, they need to firm up before you attempt to put them in pretty gold cases.
I made chocolate truffles with a splash of Cointreau and grated zest of an orange. I chose to roll in either cocoa powder or coconut but you could do chopped pistachios or almonds, icing sugar, crushed amaretti biscuits, hundreds and thousands, festive chopped candy-cane or edible glitter – whatever takes your fancy. You can also cover the truffles in melted chocolate (tempered if not coating, there’s not much need if you are) for more richness.
150ml double cream
1. Heat the cream gently – either in the microwave for 1.5minutes or over a low heat.
2. Put the chopped chocolate in a bowl and pour over the hot cream. Stir slowly to form a ganache. Cover and chill for a few hours or overnight.
3. Take teaspoons of firm ganache and roll into balls. Set out plates of your chosen coatings, and roll the truffles. Leave for about 30minutes to firm. Place delicately in boxes, cases or on plates. Enjoy!