Faff-Free Cooking with Jackie Johnson – Home Made Chocolate Truffles
My motto has always been ‘never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking
So today's treat is …. Home Made Chocolate Truffles – lovely to give as an Xmas gift
200g dark chocolate – I used Bournville
200 ml double cream
Flavourings of your choice – I used Brandy for ½ the mixture and Amaretto for the other ½.
Cocoa and ready done chopped and roasted hazelnuts to coat.
Small paper cases – ‘ Petit four’ cases are ideal and easily available.
- Chop the chocolate into small pieces.
- Heat the cream and butter in a saucepan until simmering – don’t let it boil.
- Add the chopped chocolate to the hot cream and butter mixture and stir until it has melted and combined to give a smooth mixture.
- If you are using different flavouring as I did, divide the mixture between two bowls and add the Brandy/Amaretto teaspoon by teaspoon to taste.
- Cover with cling film and leave in the fridge overnight to let the mixture harden.
- To make the truffles – with a teaspoon, scoop the mixture up (average chocolate size will be good) and shape into a ball lightly between your palms. To make this easier, lightly oil your hands with some sunflower oil. Roll the truffle in either some cocoa powder for the Brandy ones or the ready done chopped and roasted hazelnuts for the Amaretto ones.
- Place each truffle into a paper case and keep refrigerated until you are ready to give them away or eat. They will keep for about 3 days in the fridge.