Best bit about Christmas (other than pigs-in-blankets)? Chocolate truffles.
To be more specific, these chocolate truffles.
I made these for the first time last year and they were a hit, so they happened again last weekend. These babies are simple AF, so there’s no excuse for you not to try these…
– 300ml pot of double cream
– 300g dark chocolate (70% cocoa or more)
– A couple tablespoons of cocoa powder
1. Pour the cream into a saucepan and bring to a simmer, then take it off the heat.
2. Break up the chocolate into chunks and add them to the hot cream. Stir until all the chocolate has melted.
3. Transfer the mixture into a bowl, cover with food wrap, and place in the fridge. Chill overnight.
4. Fill a small bowl with a few tablespoons of cocoa powder.
5. Take out the bowl in the fridge, and scrape out a teaspoon-sized ‘chunk’. Mold the chunk into a (kinda) ball shape, and then roll it in the bowl of cocoa powder until smothered. Place on a clean plate, and repeat!
These should be kept in the fridge, so let your family and friends know if you give them as gifts. They should also probably be eaten within 2 weeks (it is mostly cream after all).