These chocolate truffles make a lovely homemade gift and can be flavoured with a liqueur of your choice if desired. Can also be rolled in toasted chopped nuts or chopped milk chocolate.
This dish contains the following allergens: Milk/Dairy
Cooking mode
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200g
dark chocolate
200ml
double cream
30g
unsalted butter, cut into small cubes
Cocoa
7oz
dark chocolate
7fl. oz
double cream
1.05oz
unsalted butter, cut into small cubes
Cocoa
Utensils
Step 1
Break chocolate into small pieces by hand or roughly break and place in a blender and pulse until roughly chopped and turn out into a mixing bowl.
Step 2
Add cream and butter to cooking pot. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Let mixture come up to the boil, this may take 2-3 minutes, so watch that the cream doesn’t scald. Pour cream over chocolate and leave for two minutes to help melt chocolate and then beat in. Allow to cool before placing in the fridge for 2-3 hours or until firm.
Step 3
Remove from fridge and allow to warm for 15 minutes at room temperature.
Step 4
Place cocoa powder in a small bowl. Dust your hands with cocoa powder. Using a teaspoon, scoop a small amount and roll with your fingers into a ball.
Step 5
Drop each truffle into the cocoa bowl and roll or shake truffle in cocoa powder to coat.
Step 6
Store in an air tight container in fridge for up to 2 days or eat straight away.
Break chocolate into small pieces by hand or roughly break and place in a blender and pulse until roughly chopped and turn out into a mixing bowl.
200g
dark chocolate
200ml
double cream
30g
unsalted butter, cut into small cubes
Cocoa
7oz
dark chocolate
7fl. oz
double cream
1.05oz
unsalted butter, cut into small cubes
Cocoa
Step 2 of 6
Add cream and butter to cooking pot. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Let mixture come up to the boil, this may take 2-3 minutes, so watch that the cream doesn’t scald. Pour cream over chocolate and leave for two minutes to help melt chocolate and then beat in. Allow to cool before placing in the fridge for 2-3 hours or until firm.
200g
dark chocolate
200ml
double cream
30g
unsalted butter, cut into small cubes
Cocoa
7oz
dark chocolate
7fl. oz
double cream
1.05oz
unsalted butter, cut into small cubes
Cocoa
Step 3 of 6
Remove from fridge and allow to warm for 15 minutes at room temperature.
200g
dark chocolate
200ml
double cream
30g
unsalted butter, cut into small cubes
Cocoa
7oz
dark chocolate
7fl. oz
double cream
1.05oz
unsalted butter, cut into small cubes
Cocoa
Step 4 of 6
Place cocoa powder in a small bowl. Dust your hands with cocoa powder. Using a teaspoon, scoop a small amount and roll with your fingers into a ball.
200g
dark chocolate
200ml
double cream
30g
unsalted butter, cut into small cubes
Cocoa
7oz
dark chocolate
7fl. oz
double cream
1.05oz
unsalted butter, cut into small cubes
Cocoa
Step 5 of 6
Drop each truffle into the cocoa bowl and roll or shake truffle in cocoa powder to coat.
200g
dark chocolate
200ml
double cream
30g
unsalted butter, cut into small cubes
Cocoa
7oz
dark chocolate
7fl. oz
double cream
1.05oz
unsalted butter, cut into small cubes
Cocoa
Step 6 of 6
Store in an air tight container in fridge for up to 2 days or eat straight away.
