Dark and White Chocolate Truffles
We serve these smooth and creamy truffles in the restaurant with a rich espresso shot. They are a wonderful after dinner treat if you want something indulgent and sweet rather than a whole dessert. The recipe is very simple but you can experiment with different fruity, boozey or nutty flavours!
Wrapped in a pretty box, they make a thoughtful and original homemade gift.
200g good quality dark chocolate, chopped
150ml double cream
cocoa powder (small amount for coating the truffles)
White chocolate (makes 20 truffles)
200g white chocolate, chopped
100ml double cream
Method (for white and dark)
Place chocolate into a bowl. Heat cream in a saucepan to almost boiling point and pour over chocolate to melt and gently stir until completely mixed.
To flavour (optional)
You can add flavours such as brandy or coffee. We’d recommend approximately 1 shot (25ml) or to taste or a handful of chopped nuts – we like to use pistachios with the white truffles and roasted hazelnuts are great with the dark truffles. Mix well.
Another option is to infuse the cream with flavours such as orange peel or cinammon.
Pour into a container lined with greaseproof paper to set.
Chill for 2 hours and then cut to whatever size you like. In the restaurant we like to serve ours in bite-sized cubes.
The dark chocolate truffles look great rolled in cocoa powder.
Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight. To give as presents, place truffles (as many as you can bear to give away!) inside small, lined boxes. Keep in the fridge until you’re ready to give them.