FRESH CREAM TRUFFLES
Prep Time: 30 mins Cooking Time: 5 mins and 3-4 hours chilling Serves: Makes about 45 truffles
270g Venezuelan Rio Caribe 72 dark chocolate, nutty coffee notes. It is easier using drops but you can use bars.
70g raw cane sugar
250g fresh double cream
50g Cocoa powder for dusting
baking trays & baking paper
optional – piping bag for if your kitchen is too hot and the mixture gets too warm to handle
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- Heat the cream and sugar in a small saucepan over a low heat until the sugar melts. Stir constantly so it does not boil.
- Tip in the chocolate drops and stir until melted. If you are using chocolate bars, chop them into small pieces first.
- Remove the pan from the heat and transfer the mixture into a bowl. Lightly cover with clingfilm and put in the fridge until cold and firm, approximately 3 hours. Don’t freeze.
- Line the baking tray with baking paper.
- To shape the truffles use a teaspoon to scoop out balls of the mixture and quickly roll between your hands to shape the balls. They don’t need to be perfect! Work fast so the mixture doesn’t heat up.
- Put the balls on the tray, back in the fridge for 15 minutes or until they are firm again.
- Remove from the fridge. Put the powder in a little bowl and drop in a few truffles at a time. Move them around then remove with skewer or fork and shake off excess powder.
- Store in an airtight container in the fridge for up to 1 week.