These are an easy last minute gift to make adapted from a Nigel Slater recipe, or as an emergency gift in case you get one you didn’t expect. That being said, they are slightly fiddly and time consuming to make, but taste great. The only issue I had was with regard to setting time. 1 hour did not do the trick, but 5 hours set them completely (and FYI, you cannot soften them using a hairdryer, lesson learnt). I had to remelt and re-set. They reached the right consistency after three hours in my very cold kitchen. If you have such a thing as a melon baller, I think that would be ideal, otherwise loosely shape them yourself. I made rum and raisin, and cinnamon and cardamon (though if I am being entirely honest, I couldn’t discern a huge difference between the two, they both just tasted like rich chocolatey goodness). Makes 15 large truffles.
- 225g dark chocolate, chopped
- 135ml double cream
- 75g extra chocolate for coating
- cocoa powder/chopped almonds
- 2 caps of rum
- chopped raisins
- cinnamon sticks/powder
- cardamon pods
- To flavour the chocolates infuse the cream with either the rum or the cinnamon/cardamon.
- Heat up, and leave to cool for an hour before discarding the spices (if cinnamon sticks or cardamon pods).
- Melt the chocolate and cream together in a large glass bowl over a pot of boiling water (make sure the glass and water don’t touch) until thoroughly melted.
- Leave to set in the bowl for 1-2 hours in the fridge, or 3 hours in a cold room, until the chocolate has set but still has enough give to be rolled.
- Melt the dipping chocolate in a bain marie, as above, and using cocktail sticks, dip the balls of truffle in.
- Use a knife to swirl the melted chocolate to coat the truffles.
- Dip in cocoa powder or nuts (I find you also need to spoon some over as well, while pressing and tapping with the spoon to make sure it sticks, but the excess falls off).
- Package as desired. These should last a few days if sealed, in a fridge, but leave to come to room temperature before eating.