Everyone who reads my blogs knows I’m a bit of a chocoholic, I particularly love truffles (Thank you Kevin and Jan Tanner for the last lot you brought me from the UK). But I never realised that homemade truffles are so easy to make.
I had watched Lorraine Pascale suggesting edible gifts that looked great but were easy to make and I thought, I can do that.
With as little as three ingredients, you can spoil yourself with scrummy chocolates that taste as good as those luxury truffles you buy in expensive chocolate shops. Pretty them up and give as gifts as per the original idea or just scoff the lot yourself.
This is the 3 ingredient version
300ml Double Cream
300g quality chocolate
300g Extra chocolate for coating
Break up the 300g of chocolate into small pieces and place into a bowl. Slowly bring the double cream to just below boiling point in a saucepan then remove from heat. Pour the hot cream over the chocolate. Stir until all the chocolate has melted and you have a smooth, thick mixture. This is called ganache.
Allow the truffle mixture to cool for at least 3 hours in fridge. Roll the mixture into balls (however big you like your truffles) Place these on a baking tray lined with grease-proof paper, then pop them in the freezer for around 20 minutes to get them firm enough to start decorating.
Have a play around with the filling, this is my favourite at the moment.
1 pack Oreos (you can now get these in Mercadona)
¾ pack cream cheese, at room temp
Four bars of chocolate to decorate (I used 100g each of white, milk and dark chocolate)
- Break the Oreos in tiny pieces, not crumbs but really quite small.
- Mix with the cream cheese.
- Roll the mixture into balls, then pop them on a lined tray and shove them in the freezer for 20 minutes as stated above.
Coating the Truffles
Now is the time to get creative. You can use various coatings such as ground almonds, cocoa powder, broken up Flake and Crunchie are good as well as coconut (I don´t really like coconut) and chocolate sprinkles. But you can use anything you wish.
Firstly you’ll want to crush up any toppings that need crushing, and place in small bowls ready to be used.
When your truffles are firm melt the chocolate for the coating.
Once the chocolate is thick and gooey, start coating the balls. You don’t need special tools a spoon and a fork work fine. Place the truffle on the fork and pour chocolate from the spoon until the sweet is completely covered. Let the excess chocolate drip off before placing on greaseproof paper to harden. Then start on the next truffle.
Once you’ve coated all your balls, put the tray back in the fridge to firm up. Keep doing this until you have covered all the balls in chocolate and decorate if you wish, then chill until set.
You can always re-roll your truffles in topping once the chocolate has started to firm up if you want to make sure they are fully coated. It also helps to make any mis-shaped ones really round.
The truffles will keep in the fridge in an airtight container for up to 1 week (though good luck making them last that long).