Chocolate Truffles

Do you have a signature recipe? A treat, perhaps, which others come to you for?

Mine’s the reason I became so obsessed with chocolate. It’s chocolate truffles. It quite honestly strikes me as peculiar that I have yet to share this happiness-in-a-mouthful recipe with you. Especially since it played such an important role in my relationship with chocolate.

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I won’t lie: at the time when I found this recipe (and subsequently adapted it to include more chocolate) I was addicted to chocolate. In the sense that I got withdrawal symptoms if I didn’t eat it regularly. Headaches for which pain-killers could do nothing but chocolate would dissolve. Grumpiness and irritability. Not pleasant. Thankfully, this is no longer the case, although I do still love chocolate.

I found this recipe in a Christmas recipe book. I’d decided that I’d spread Christmas cheer that year by making goodies for people. I reasoned it’d be cheaper and easier, since most people like truffles and fudge and cookies. I didn’t reckon on me wanting to keep making the truffles, which turned it into a slightly more expensive hobby than I’d anticipated. But never mind. Truffles are yummy. And really simple to make, I promise.

The basic recipe is thus:

For one batch (approx. 12-18 truffles, depending on size) you will need:

OK, this might actually be the ingredients for three batches...

OK, this might actually be the ingredients for three batches…

150-200g chocolate (I find dark or white works best)

50g unsalted butter

approx. 50ml/a quarter of a cup double cream

opt. – flavouring (rum/whiskey/lemon juice/spices/etc.)

Cocoa powder

To begin, break the chocolate into small pieces and set aside in a bowl. Next, melt the butter in a saucepan with the cream and bring to the boil. Shouldn’t take you too long. Stir it to prevent burning.

Pour the butter-cream mixture into the bowl containing the chocolate and stir until it’s all melted and smooth. Add any flavourings. Alcohol *should* be limited to a couple of tablespoons. Stir, and leave to set for a few hours before rolling teaspoons of the ganache in cocoa powder into balls. If you can resist, pop them in the fridge before serving.

The reason that alcohol should be limited is because otherwise you can end up with quite boozy truffles. I know I got a little giggly after eating some of my early trials, where I measured alcohol by opening the bottle and pouring until I thought it was about right. Although, I did eat a good dozen or so. But anyway. You have been warned.

Consume responsibly.

Go. Have fun. Let me know how yours turn out. 🙂

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