Valentines Day Chocolate Truffles!!!!

You will need:

  • 5 oz (150 g) very best quality dark chocolate (at least 70 per cent cocoa solids) – I would advise using Menier Chocoalte.
  • 5 fl oz (150 ml) thick double cream
  • 1 oz (25 g) unsalted butter
  • 2 tablespoons rum or brandy
  • 1 level dessertspoon cocoa powder

Preparation Method:

  1. Place your cream, butter and brandy in a saucepan and simmer.
  2. Break up your chocolate into small pieces (blend if you would prefer)
  3. Pour your cream mix over the chocolate and this will melt into a paste. You can blend this til a smooth paste if your chocolate does not melt fully, however it should.
  4. Cover your chocolate mixture with cling film and place in the fridge overnight.
  5. To make your truffles you simply sift 1 level dessertspoon of cocoa powder on to a flat plate, then take heaped half teaspoons of the truffle mixture and either dust each one straight away all over, which gives the truffle a rough, rock-like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it in the cocoa powder if you like a smoother look.
  6. Place your truffles into a box lined with paper

Tip – The less handling the better, as the warmth of your hands will melt your chocolate

Although in this recipe I have dusted with cocoa powder, you can also dust in icing sugar as an alternative.


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