Simple Christmas Chocolate Truffles
Chocolate truffles rolled in cocoa powder. Basic recipe that can be easily changed with different flavour.
Ingredients
- 175 ml double cream
- 275 grams chopped plain or milk chocolate
- 25 grams unsalted butter
- tiny pinch of salt
- 2-3 tablespoon of brandy or other festive tipple of your choice
- 1/2 teaspoon of mixed spice or cinnamon optional
- 5 tablespoons cocoa powder for dusting
Instructions
- Bring the cream to the boil, then remove from the heat and pour over the chocolate (which you've placed in a bowl). Leave for few minutes to melt by itself.
- Gently stir in the butter, cut up into pieces, add brandy and mixed spice (or any other flavouring that you wish to use).
- Cover the bowl and chill for few hours or overnight.
- Line a large baking sheet with greaseproof paper. Using small spoon or a melon scoop form the chocolate mixture into 20-30 truffles and place on the baking sheet.
- To coat the truffles with cocoa powder, simply add the cocoa powder into a large bowl or a deep baking tray and roll each truffle to coat, making sure that you keep them all round at the same time.
- The chocolate truffles should be fine for about 7 days or little longer providing you've used alcohol.
Notes
Makes about 20-30 chocolate truffles, depending on the size you make them.