These truffles make a great gift, and you can cover them with cocoa, nuts, sugar balls or sprinkles.
Posted: 21 September 2011
Makes 20 Chocolate Truffles
For the truffles:
50g (13/4oz) unsalted butter at room temperature
75g (23/4oz) light brown soft sugar
150ml (5fl oz) double cream
175g (6oz) dark chocolate
For the toppings:
150g (51/2oz) milk or dark chocolate, chopped chocolate or rainbow sprinkles
Edible silver balls
Chopped nuts (hazelnuts or flaked almonds)
Put the butter, sugar and cream in a saucepan over a low heat. Leave until it comes to the boil and the sugar has melted. Break the chocolate into small pieces and tip into a heatproof bowl. Pour the butter mixture over the dark chocolate and stir until the chocolate is melted and shiny. Leave to cool, cover with clingfilm and refrigerate until firm. Making one truffle at a time, scoop a teaspoonful of the chocolate mixture and roll between your hands into a ball. Place on a baking tray lined with baking parchment.
For the toppings, put the milk (or dark) chocolate in a heatproof bowl over a pan of simmering water or in the microwave on a low setting and stir carefully until it has melted. Leave to cool slightly. Sprinkle each of your chosen toppings onto a separate plate. Scoop a teaspoonful of the melted chocolate into the palm of your hand and roll one truffle at a time into it to coat completely. Now roll the truffle in one of the toppings. Repeat with the remaining truffles and leave to set on the baking tray before serving or packing into a pretty box.
Annie Rigg is author of Christmas Cooking With Kids (Ryland Peters & Small, £14.99).
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