Thursday, 25 February 2016


I always thought making ganache was incredibly complicated. Somehow melting chocolate seemed terrifying. Back in November the chocolate for icing my birthday cake was too hot so it split. But I managed to rescue it and it was good. Very good. 4 months later I fancied truffles. Because it was Valentine's Day (yes, I should have posted this ages ago) I thought I would make some instead of buying them. I read a couple of recipes, bought some chocolate and cream and .... easy peasy.
A bit too late I realised that the better quality chocolate you buy the nicer truffles you will eat. You live and learn they say. They are correct. Anyway, my truffles turned out very chocolatey, gooey and even my not-so-chocolate-loving husband thought they were a real treat. There is nothing sophisticated about making truffles. Absolutely nothing. Mix the ingredients, add some alcohol (always optional) then put in the fridge for about 4 -6 hours to set. Roll out balls and dust in nuts, coconut, cocoa powder... options are endless. Eat. I am serious - it is as simple as that.

Recipe: Makes about 30 truffles
250gr chocolate (I used 200gr dark cooking chocolate 54% and 50gr 85% very dark chocolate)
250 gr double cream
35 gr butter
pinch of salt
alcohol - brandy, wine, Baileys, whiskey  .... I used none so the kids could eat them too

To cover:
cocoa powder, chocolate pieces, ground nuts.... your choice


Cut the chocolate into small pieces and put into a heat proof ball. Melt the butter with the cream in a small saucepan over low to medium heat. Just before boiling point take off the heat and pour over the chocolate. Keep stirring until the chocolate melts. I had to put the mixture in the microwave for about 30 seconds as it cooled down too quickly and the chocolate was not melting. Once the chocolate has completely melted add the salt (I did not use any) and the liquor if using.

Stir well and leave in the fridge for 4-6 hours. I left mine in the fridge overnight. I have been told to use a melon baller to make the balls but since I do not have a melon baller (who has one of those anyway?!) I used my hands. It is not as messy as I thought it would be. I put some cocoa powder in a little bowl and some chocolate pieces in another. With a spoon I took a bit of the mix, roll it between my palms until a ball formed. Then it was rolled in the cocoa or the pieces and on a plate. I kept mine in the fridge the whole time. As it was the morning of Valentine's Day I surprised my husband with a cup of tea and a few of these delicious treats before breakfast.
The kids absolutely loved them too. They keep for about 4-5 days in an airtight container. Mine only lasted 2.5 days - they were that good!
Do you love chocolate? What would you put in your truffles?

Desi in the Kitchen

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