Cookbook:Chocolate Truffles

| Desserts | Confections

Chocolate truffles are soft chocolate balls. This recipe makes about 24.

Ingredients

 * 8 oz (227 g) bittersweet/plain chocolate, chopped into small pieces
 * 6 imperial tablespoons (7.2 US tablespoons / 108 ml) double cream (48% fat)
 * Cocoa powder
 * Icing sugar

Procedure

 * 1) Put the chocolate in a bowl and set over (a double boiler).
 * 2) Heat until melted and smooth, stirring occasionally.
 * 3) Remove from the pot of hot water.
 * 4) Add the cream and stir well. Leave to cool.
 * 5) Cover and refrigerate for 35 minutes or until the mixture is just firm enough to hold its shape.
 * 6) Sift a layer of cocoa powder and icing sugar together onto a plate. The icing sugar is to make sure the cocoa powder isn't too bitter.
 * 7) Take a heaped teaspoonful of the chocolate mixture and shape it into a ball.
 * 8) Roll each truffle in the cocoa powder/icing sugar to coat all over in an even layer. Shake off the excess and set on a tray.
 * 9) Continue shaping and coating the remaining truffles. Set on a tray, making sure they don't touch each other.
 * 10) Cover and refrigerate. Remove 15 minutes before serving.

Notes, tips, and variations

 * Vanilla truffles: Use white chocolate, reducing the icing sugar to preference. Add about ½ tablespoon of vanilla extract.
 * Lime: Use white chocolate, reducing icing sugar content to preference. Add about ¾–1 of a tablespoon of diluted lime cordial, and a couple of pinches of ground lime zest.
 * In the USA, try using 2 tablespoons unsalted butter with 5 ⅓ tablespoons heavy cream to replace the double cream.