Here is my father’s recipe for easy chocolate truffles.
Rustling them up for my Bake and Brew tea party in aid of vital charity The Children’s Society (please donate HERE), friends and family gobbled these up so quickly, we made a second bunch a few days later.
They are so quick and easy to make and what’s more, you can add a dash of brandy or anything you fancy to give them a real kick.
- 200g dark chocolate (at least 70% cocoa).
- 3 tbsp double cream
- 2 tbsp brandy or any alcoholic drink you fancy, I want to make Prosecco ones next (optional)
- 2 tbsp water
- Zest of half a lime
- 55g unsalted soft butter
- Cocoa powder for dusting
Break the chocolate into pieces, place in a bowl over boiling water but don’t let the bowl touch the water. Stir in the cream, zest and butter and whisk until you get a smooth consistency. Remove the pan from the stove and let it cool for 1 or 2 minutes.
Refrigerate for 30 minutes. Scoop out the balls with a teaspoon or small scoop.
Place on a tray lined with parchment paper.
Freeze for a further 30 minutes.
Dip in cocoa powder and serve.