‘Fiendishly Good’ Chocolate Truffles
by Choc Amor
INGREDIENTS
• 70ml double cream • 40g light muscovado sugar • 25g unsalted butter softened • Pinch of salt
• 110g dark chocolate • Cocoa powder to dust
METHOD
1. Line a mini baking tray ( 15cm x 9cm ) with cling film so that it overhangs the sides slightly, or use a similar size foil tray. 2. In a small saucepan, heat the cream, sugar and butter over a gentle heat until it starts to boil. Turn down the heat and allow it to simmer for 1 minute. Ensure the sugar has completely dissolved. You can do this in a microwave but only in short 30 second bursts, stirring between each blast – 3 times should do it. 3. When everything has completely melted using either method, take the pan off the heat, add a pinch of salt and leave to cool for 5 minutes. 4. Break the chocolate into small pieces, put them in a heatproof bowl and melt slowly in a microwave, again only with 30 second blasts, or in a bowl set over hot water.
5. Combine the cooled cream mixture with the melted chocolate. Stir until smooth and glossy, but don’t overmix as it will split. Pour into your prepared baking tray and refrigerate until set: a minimum of 2 hours, but preferably overnight. 6. Remove the tray from the fridge and use the clingfilm to lift the set truffle mix onto a chopping board. Cut into 24 bite size pieces. Dust your fingertips with cocoa powder and gently roll the truffles in it, smoothing the edges and making sure each truffle is well coated. Don’t handle the truffles too much as they will melt. 7. Your truffles are now ready to eat.
They will keep in the fridge for up to 7 days. Perfect for a Christmas treat.
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