These chocolate truffles are one of the simplest recipes you will find out there. Super easy, super quick and super tasty. My ideal recipe then.
The lovely folks at Lindt have a rather snazzy range of chocolate bars and realising I am quite the chocoholic they kindly set a few bars over for me to try.
After nibbling away at the Touch of Sea Salt and Coconut Intense I decided that a chocolate truffles recipe was the way to go.
Now, I would totally recommend these as a fun, make-with-the-little-ones in your life. They’d love getting their hands messy as you roll your truffles into a ball.
Or you could give it a go as a fun date-night activity. The boyf and I love cooking together and the more decadent the dish, the better.
One of my favourite things to do at Christmas time is to make a big batch of chocolate truffles to offer as gifts to family members. Gotta love a handmade Christmas gift.
If you’ve ever wondered how to make chocolate truffles then look no further. You’ll be whipping them up in no time!
As you can see from these photos, it’s more of a rustic fun kind of look we’re going for. I’m no French patisserie chef. I’m looking for flavour with impact and ultra decadence. And that’s exactly what I love about the Lindt chocolate. I always buy a bar of the stuff when I need a moment of ‘proper chocolate’. It’s divine.
If you find proper chocolate a bit strong for your taste then consider enjoying just one of these at time and possibly with a nice cup of tea or coffee.
300ml High Quality Chocolate (choose a flavoured option like the Lindt Excellence range for something interesting)
4 tbsp Vegetable Oil
Alternative toppings could include: chopped pistachios, melted chocolate, chopped peanuts, icing sugar, crushed biscuits, chocolate sprinkles
In a small milk pan on a low, heat together the double cream and butter until the butter has melted and the cream is just starting to let off steam (cooks note: don’t let cream boil or it’ll spoil).
Meanwhile in a separate medium-sized heat-proof bowl break up the chocolate into small pieces.
Once the cream and butter is heated through pour it over the chocolate. Take a wooden spoon and stir gently with intention as the mixture melts the chocolate and combines to form a silky chocolate-y ganache.
Allow to cool before covering with cling film and chilling it in the refrigerator for at least 3 hours.
NOW THE FUN BIT! Choose your toppings and spread them generously over separate plates. Now fill a small cup/glass with the oil and pop two teaspoons in.
Remove the chocolate from the fridge and allow to come up to temperature for about 15 minutes.
Wash your hands thoroughly in as cold a water as you can stand it. (cooks note: the colder hands prevent too much of the chocolate sticking to you rather than the truffle). Add a few drops of the oil to your clean hands, rub it in.
Take one of the oil-coated spoons and dig out a chunk of the chocolate ganache. Roll it between your palms until it’s as spherical as you can make it.
Drop it into the topping and gently roll around until coated.
Place on a baking tray covered in baking paper.
Once all the truffles are rolled return the refrigerator for another half an hour.
(they will keep for a few days in tupperware container in the fridge)