- 400g Divine 70% Dark Chocolate, broken into small pieces
- 200ml double or whipping cream
- Divine Cocoa powder, icing sugar for rolling and dusting
Preparation & Quantity:
Preparation time: 30 mins + cooling
Quantity: 45-65 truffles
Cover a large, baking tray with clingfilm to place the truffles on to set.
- Place the chocolate in a large pan, pour the cream over the chocolate and slowly melt on a very low heat.
Alternatively place the chocolate in a large mixing bowl, at least 1.75 litres in capacity.
Pour the cream over the chocolate and microwave for 30 seconds then remove and stir for 30 seconds
Return to microwave for 20 seconds remove and stir for 30 seconds you should see it melting and blending
Return to microwave for 20 seconds remove and stir for 30 seconds now the colour will be changing to a rich dark glossy ganache
- Allow the mixture, called a ganache, to cool completely, uncovered, for 1-1½ hours at room temperature until set.
- When the ganache has set, use a teaspoon to scoop out bite-sized pieces.
- Dust your hands lightly with cocoa powder or icing sugar to prevent them sticking and roll the pieces into balls in the palms of your hands.
- Immediately roll the truffles in sifted cocoa powder, icing sugar or finely chopped nuts, then place on the board or tray and chill in the fridge until set.
- If you feel ok working with chocolate, you can very gently melt about 175g chocolate and dip the truffles in it before rolling in the cocoa powder or other coatings. This helps the coating stick and gives the truffles a contrasting 'crunch' as you bite into them. A chocolate coating will also help them to keep fresh longer.
- For milk or white chocolate truffles, replace the 70% Dark Chocolate with 300g Divine Milk Chocolate or Divine White Chocolate.
- You can vary the truffles by adding other flavourings: For alcoholic truffles, add 75ml rum or brandy.