As promised, this week's recipe of the week is a chocolate one - chocolate truffles. These are incredibly easy to make, they simply require a ganache to be made. Sounds complicated and technical, I know, but it's really only a posh way of describing a mixture of chocolate and double cream which is heated together and then cooled and set, to give a soft and pliable mixture.
300g chocolate (this can be whatever you fancy - ultra dark, high cocoa percentage or bog standard milk chocolate or even white).
I large pot of double cream
1 knob of butter
Optional flavourings: whiskey, bourbon, amaretto, brandy, champagne. orange liqueur
Optional coatings: ground pistachios, almonds, cocoa, icing sugar, chocolate flakes (crumbled).
1. Break up the chocolate into small pieces and place into a large bowl.
2. Heat the butter and cream together until it is hot but not boiling.
3. Pour the cream and butter mixture onto the chocolate and stir to dissolve the chocolate.
4. Allow the mixture to cool to room temperatures.
5. Place in the fridge to set fully for 4 hours.
6. Use a melon baller to shape the truffles.
7. Dip in a variety of toppings to get that professional chocolatier look.
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