- Serves: Makes approx 500g
- Cook Time: 15 minutes
- Prep Time: 10 minutes plus 3 hrs chilling
- Effort: easy
- 260 g dark chocolate, 70% cocoa solids broken into small pieces
- 300 ml double cream
- 125 g cocoa powder, ifted, for dusting
1. Put the chocolate into a large heatproof bowl.
2. Pour the cream into a saucepan and bring to the boil.
3. Pour the cream into the centre of the chocolate.
4. Using the spatula, stir the cream into the chocolate until fully blended and smooth.
5. Pour the ganache (the name for this blend of chocolate and cream) into a small baking dish or other container. Cover tightly and refrigerate for at least 3 hours or overnight.
6. Pour the cocoa into a large bowl.
7. Remove the ganache from the fridge. Lay out a baking sheet, lined with greaseproof paper.
8. Place scant spoonfuls of the ganache on the greaseproof paper until all used up.
9. Dust your hands with cocoa powder.
10. Take each spoonful of ganache and mould with your fingers into a lumpy round so it resembles a truffle.
11. Drop into the cocoa powder.
12. Continue moulding until all the mounds of ganache are shaped and in the cocoa powder.
13. Mix briefly with your hands to make sure they are thoroughly coated.
14. Place into a sieve and shake off excess cocoa.
15. Return the cocoa dusted truffles to the greaseproof paper. Eat at once or store, tightly covered, in the fridge for up to 2 days.
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