Chocolate Truffles

This is an easy 2 ingredient recipe and make the most delicious soft creamy truffles. You can add extract to the mix like orange and mint or even swap out the milk chocolate for dark or white.
200g Milk Chocolate ( my fave brand is Callebeut)
125ml Double Cream
200g Milk Chocolate
  1. Heat cream to a simmer in heavy bottemed sauce pan. Combine with chopped chocolate and stir until a thick glossy consistency and leave to cool and firm in fridge for approx 2 hours.
  2. After the ganache is form use a teaspoon to scoop desired amount of chocolate and roll into a ball between palms of hands. Using gloves if needed. Leave to fridge for further two hours.
  3. Once the chocolates are firm and cold you need to melt your chocolate for coating. The easiest way is to Place the bowl in a microwave and melt the chocolate at 800-1,000 W. Take the chocolate out of the microwave every 15 to 20 seconds and stir well to make sure that the heat is distributed evenly throughout and to keep the chocolate from burning. Repeat this procedure until the chocolate has almost entirely melted. Then stir in the last few bits of chocolate at the end. You will notice the chocolate is thick in consistency. This is because it hasn’t been allowed to get too hot and is stayed tempered.
  4. Now take your chocolates and dip them into the melted chocolates one at a time until completely covered and leave to set on parchment paper until ready to eat or package in pretty gift boxes or bags.


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