Indulgent chocolate truffles dusted in cocoa powder, delicious with your after dinner coffee.
I’m not a huge eater of chocolate, but I do love a good quality chocolate, a proper treat. I also adore homemade chocolate truffles. When it comes to anything sweet I’m very good at telling Michelle “I’d like these, can you make them?” Bless her she always delivers! You can cover these with desiccated coconut or chopped nuts, but for me it has to be bitter cocoa powder. Far more suited to my bitter palette.
Now to be fair these simple truffles can’t really be called baking. They’re a very simple melt, stir and set job, making them an ideal cooking activity with kids. This recipe makes around 45-48 truffles, however the mixture is easily frozen, ready to take our when you have guests over for Christmas.
These truffles are rich and indulgent making them a perfect after dinner treat with a cup of coffee. We served these truffles at our recent Supperclub and our guests polished off the plate.
- 200 g dark chocolate
- 100 g sea salted milk chocolate
- 300 ml double cream
- 50 g unsalted butter
- 2-3 tbsp cocoa powder
- Break up the chocolate into small pieces and place into a large bowl and set aside.
- Add the double cream and butter to a saucepan, place over a low heat stirring gently until the butter has completely melted.
- Pour the cream and butter mixture over the chocolate and stir until the chocolate has melted. The mixture will come together into a thick paste.
- Leave aside to cool, cover and refrigerate for a minimum of two hours or overnight. [At this stage you can freeze this mixture. Simply defrost in the fridge when you are ready to finish.]
- When ready to serve, remove from the fridge and leave to sit for half an hour. Use a teaspoon and roll the mixture into small balls in the palm of your hand. Roll the truffles in cocoa powder and serve.
- Keep any leftovers in a sealed container in the fridge.