This recipe is the final recipe I made for my Breast Cancer Research Ireland bake sale at work. I figured that with vanilla cookies, rosewater meringue drops and some chocolate treats I’d pretty much have something for everyone in the office they’d like but I wasn’t expecting the response to my chocolate truffles to be as good as it was!
All morning long I got emails and messages from people saying the truffles were amazing, that they had never eaten anything like it before and that they were looking forward to my recipe so they could make it themselves. As I rarely get feedback about my recipes, I was genuinely over the moon with happiness to be getting such lovely messages from everyone!
The recipe itself is so easy to make, literally can not go wrong at all! It’s the most basic truffle recipe too, I’ll be experimenting with different flavours, fillings and decorations over time as well but it’s always important to get the basics right before being a bit more adventurous of course.
Makes: 30-50 truffles, depending on the size
- 200g dark chocolate
- 150ml double cream/heavy cream
- 50g unsalted butter
- decoration: chocolate sprinkles, hundreds and thousands, cocoa powder, ..
Break your chocolate into pieces into a bowl.
Put cream and butter to a small pot at medium – high heat until butter melts and you can see little bubbles start to form in the cream as well. Turn the heat off and set it aside for just a few minutes, then poor the sauce onto the chocolate, stir until you have a smooth mixture. By not adding hot cream onto your chocolate, you prevent the chocolate butter in your chocolate from separating, which would make your truffles very greasy.
Cover your mixture and set in the fridge to firm up, for at least 4 hours. Now it’s time to get our lovely decorations ready! You can prepare bowl of chocolate sprinkles, hundreds and thousands, cocoa powder, .. All you have to do is take out a teaspoon of the chocolate mixture, roll it into a bowl and roll it around in your bowl of decorations.
You can keep these in the fridge for 3-4 days in a sealed container, or in the freezer for a couple of months.
When you’re serving these, keep in mind that you don’t want them to be cold, so take them out of the fridge for 30 minutes – 1 hour beforehand, so that they can soften up a little bit and they’ll simply melt in your mouth then!