If you haven’t made Chocolate truffles yet now is the time. We have a simple recipe on how to make them, with three different coatings for different tastes.
Chocolate truffles
Ingredients
Basic Mix:
- 150 ml double cream
- 25 g unsalted butter
- 30 g light soft brown sugar
For the Milk Chocolate Truffles
- 150 g Co-operative Fairtrade milk chocolate, broken into chunks
- Grated zest of 1 orange, optional
- About 4tbsp cocoa powder, to coat
For the White Chocolate Truffles (Leave the butter out of the basic mix)
- 250 g Co-operative Fairtrade milk chocolate, broken into chunks
- 1 tbsp vanilla extract, optional
- 8 tbsp desiccated coconut, to coat
For the Dark Chocolate and Liqueur Truffles
- 150 g Co-operative Fairtrade dark chocolate, broken into chunks
- 2 tsp of your favourite tipple, eg brandy, amaretto liqueur (optional)
- 200 g milk or plain chocolate, broken into chunks, to coat
Instructions
- Fill half of a pan with water and bring it to the boil, and then lower the heat to a gentle simmer. Put the cream, sugar and butter into a bowl, then put it over the water (the bowl must not touch the water). Heat the bowl until sugar and butter have both melted.
- While stirring, add the pieces of chocolate to mix together and chocolate has melted. Add the flavouring, if you want to, eg alcohol, vanilla extract or finely grated orange zest.
- Wait until cooled, then cover the mixture and chill in the fridge for 4 hours. After cooling the mixture should resemble a hard chocolate mousse.
- Two ways to shape the truffles. First, by rolling the mixture into balls with your hands or second, by using a melon baller.
- The last step. Put your coating of choice into a shallow bowl and roll each truffle in it. Enjoy them after dinner or give them as a gift!
Notes
To coat the dark chocolate truffles: you must chill them in the fringe for at least 1h before you put them in the melted chocolate. To melt the dark chocolate, break it into pieces and sit in a bowl over simmering water until melted. Put a truffle on a fork and dip in, tap the fork on the edge of the bowl to let excess drip off, then rest on greaseproof paper until set.
Nutrition Information:
Yield:
14Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
This recipe for delicious desert ideas was provided by The Co-operative Food. Do check them out on Facebook, Pinterest and Twitter too, they have some great resources for you, as well as more lovely recipes.
Helen
Helen is a mum to two, social media consultant, and website editor; and this site is (we think) the only Social Enterprise parenting magazine! Since giving up being a business analyst when juggling travel, work and kids proved too complicated, she founded KiddyCharts so she could be with her kids, and use those grey cells at the same time. KiddyCharts has reach of over 1.1million across social and the site. The blog works with big family brands (including travel) to help promote their services, as well as offering free resources to parents of kids under 10. It gives 51%+ profits to Reverence for Life, who fund a number of important initiatives in Africa, including bringing running water and basic equipment to a school in Tanzania. Helen has worked as a digital marketing consultant (IDM qualified) with various organisations, including Channel Mum, Truprint, Talk to Mums, and Micro Scooters. She loves to be creative in the brand campaigns she works on. Get in touch TODAY!