These truffles are really easy to make and look pretty professional.
You can add a splash of rum, brandy or any other alcohol you like. You can also roll the chocolates in chopped nuts or crushed biscuits.
The recipe is from Unwapped by Green & Blacks.
Makes 36
275g dark chocolate, minimum 60% cocoa solids, broken into pieces
250ml double cream
50g unsalted butter, at room temperature
50g cocoa powder
Place the chocolate in a large bowl. Bring the cream to the boil and pour it over the chocolate. Stir gently until the chocolate has melted, trying not to create bubbles. Leave to cool for 2 minutes, add the butter in two staged and stir in gently. Once the butter is incorporated, the ganache should be smooth and glossy with no oil slick on the surface. If the mixture splits and an oil slick appears, put the whole lot in a food processor and blend briefly until the mixture re-emulsifies. Set the truffle mixture in the fridge for a minimum of 3 hours or overnight.
Remove the ganache from the fridge about 15 minutes before you want to make the truffles, depending on room temperature. Put the cocoa in a bowl. Ensure your hands are cold and dry, then dust with cocoa. Take spoonfuls of the ganache mixture (use a teaspoon) and roll the mixture into a ball in your cocoa dusted hands. Drop each shaped truffle into the bowl of cocoa, turn it around then toss it between your palms to remove any excess powder.
The truffles can be returned to the fridge and kept for up to 2 days.
