Chocolate Truffles
Indulge in the decadent world of homemade chocolate truffles with this simple recipe. Creamy milk chocolate blends seamlessly with double cream and butter, creating a velvety base for these luscious confections. Customize your truffles with a hint of orange, vanilla, or peppermint extract for a burst of flavor. Once chilled and shaped into bite-sized orbs, coat them in your favorite toppings like cocoa powder, grated chocolate, or chopped nuts. Perfect for holidays or special occasions, these delightful treats will impress your guests and keep you coming back for more. Enjoy these rich and creamy homemade chocolate truffles that are sure to elevate any gathering.
— Constant Cookbook
Ingredients
- 200g (7oz) milk chocolate
- 100ml (3 1/2 floz) double cream
- 15g (1/2 oz) unsalted butter
- few drops of orange, vanilla or peppermint extract (optional)
- To Decorate
- Sifted Cocoa powder
- Grated or melted milk, plain or white chcolate
- Chopped nuts e.g. pistatio nuts etc
Instructions
- Break the chocolate into small chunks in a medium sized bowl. Mix the cream and the butter in a saucepan and bring to the boil.
- Immediatly pour over the chocolate. With a wooden spoon, stir until the mixture is smooth and all the chocolate has melted and mixed in.
- If using, add the extract to the mixture. Cover and allow the mixture to cool for about 30 minutes at room temp.
- Chill in the fridge for about 2 hours. Using a teaspoon, scoop out bite sized amounts of the cooled mixture. Dust your hand with cocoa powder and mould into balls.
- Immediatly roll your balls into the choice of topping (e.g. nuts, melted chocolate etc.) place into mini cupcake cases and chill until ready to be eaten. They will keep for up to 10 days.
Yield
Makes 20 truffles
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