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Chocolate Truffles Recipe
These are very easy to make, and are excellent to round-off a dinner party or make excellent presents. Because they are made from only natural ingredients, they need to be kept cool.
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For about 18 Truffles:
1 tablespoons (15ml) very strong Coffee or the same quantity of water, into which is dissolved a teaspoon of good instant coffee, such as Nescafé Alta Rica
300gr/10 oz Dark Chocolate with a cocoa mass content of 50% or more
120gr/4 oz Unsalted Butter, cut into chunks, but keep in the fridge
2 tablespoons Armagnac, Cognac - or if you prefer an orange flavour - Grand Marnier
90gr/3 oz Cocoa or Drinking Chocolate
Equipment needed: a double-saucepan saucepan, or a saucepan over which you can fit a deep heatproof bowl. When using either of these, the water in the saucepan, shouldn't touch the bottom of the bowl. A hand-held electric mixer or hand beater.
1. Break the chocolate into pieces, and put them in the top of the double saucepan or your chosen bowl.
2. Add the coffee liquid.
3. Set this over a saucepan of simmering water, stirring to dissolve the chocolate. When the chocolate is creamy, remove it from its saucepan base, and allow it to cool for a minute or two.
4. Add the butter pieces to the chocolate and carefully beat this in until smooth.
5. Add your chosen brandy or Grand Marnier and blend well in.
6. Chill the mixture in the fridge for about two hours, or until the chocolate has firmed up.
7. Spread the cocoa or drinking chocolate on a tray, then form the chocolate into truffle-sized balls with a teaspoon and roll these in the powder until they are completely covered on all sides.
8. Transfer these to a container and keep them in the fridge. Any leftover cocoa powder is useful in container for any 'running-repairs' needed when you serve your truffles.