Chocolate truffle

Chocolate truffle

A classic recipe for small chocolate truffles. Irresistibly delicious with a rich taste of chocolate. Make sure to choose a good-quality chocolate bar.
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https://www.arlafoods.co.uk/recipes/chocolate-truffle1/

Instructions

  • Chop the chocolate. Add the cream and butter to a saucepan and heat to about 75°C. Remove from the heat. Add the chocolate and stir until completely melted.
  • Let the mixture set in the fridge for at least 4 hours. Shape the truffles into round balls with a rolling pin or with a teaspoon. Use catering gloves.
  • Roll the truffles in cocoa, chopped nuts or decorative sprinkles and store in the fridge.
Enjoy!
Tips

A great way to add some flavour is to add the zest of half an orange to the mixture. This will give some zing to your truffles.

Tips

You can also make chocolate truffles using white or milk chocolate. This gives a sweeter and more mild chocolate flavour. Try adding some crispy puffed rice to a white chocolate truffle for added texture.

Chocolate truffle

How do you make perfectly dipped truffles?
While it might take a bit of practice to perfect your dipping technique, there are many tools to help you on the way. A truffle or candy dipper is a must and will help you to easily submerge your truffles without losing or breaking them in the process. Once dipped, place them on a baking sheet covered with parchment paper, and set at room temperature.
How do you keep chocolate truffles from melting?
The ideal serving temperature is around 18°C (room temperature). Before that, keep them refrigerated in an airtight container.
How do you roll truffles without melting them?
The trick is to use your hands as little as possible. Scoop the mixture out with a spoon (a melon baller also works great) and, using another spoon, get them as close to a ball shape as possible. From there, use your fingertips to complete the shape, sprinkle on your chosen topping and get them straight back in the fridge. As an extra measure, you can also use catering gloves.
Why are my truffles not setting?
The most common cause is too much cream or too little chocolate. A good rule of thumb is a 2:1 ratio of chocolate to cream. Be sure to weigh both ingredients to get it just right.
How far in advance can you make chocolate truffles?
When stored right (in an airtight container and in the fridge), they can be enjoyed for up to two weeks. Now all you must do is resist temptation every time you open the fridge.
Do you need to refrigerate homemade truffles?
Definitely. After making them, place your finished treats in an airtight container and chill for a few hours to make sure they set properly. For that melt-in-your-mouth experience, they’re best enjoyed at room temperature (around 18°C) so leave enough time for this to happen before serving.

Ingredients

Double cream
150 ml
Butter, room temperature
100 g
Dark chocolate (approx. 50% cocoa content)
300 g
Cocoa, chopped nuts or decorative sprinkles
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Chocolate truffles: the ultimate treat that’s super easy to make at home

These intensely decadent treats prove that it really is the simple things in life that are often the most extraordinary. The result of a mere three ingredients, these bite-sized, melt-in-your-mouth chocolates will make you close your eyes and hum in sheer delight.

The history of chocolate truffles

Legend has it that the chocolate truffle was created by accident. Literally. In the kitchen of French chef Auguste Escoffier, it is said that a pupil was making pastry cream in the 1920s. Getting his bowls mixed up, he poured the hot cream into a bowl of chocolate instead of eggs. Rolled into balls and covered in cocoa powder, his invention looked much like the truffle fungus and so the confectionary was born.

Add a little spice for a seasonal touch

Because truffles are typically coated, you can let your imagination run wild with flavour combinations. Feeling festive? Add some cinnamon, crushed gingerbread or mixed spice to your coating game. For summer-inspired versions, powder any freeze-dried fruit – think raspberry, strawberry or even pineapple – for a zingy contrast.

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