Chocolate truffles
Item 1 of 1
- Petit four
- 6
- 40 minutes
With a dusting of cocoa powder, this classic chocolate truffle recipe from Chris Horridge uses liquid glucose to help mould the chocolates, giving them a smooth finish with a Parisian scoop. Package the truffles in pretty boxes as a personal gift or serve them after dinner with coffee.
First published in 2015
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Ingredients
Metric
Imperial
- 290g of 65% dark chocolate
- 240g of single cream
- 40g of liquid glucose
- cocoa powder for dusting
SAVE RECIPE
Equipment
- Chocolate thermometer
- Hand blender
- Parisian scoop / melon baller
Method
1
Place the chocolate in a heatproof bowl over barely simmering water, stirring occasionally until just melted. If you have a chocolate thermometer heat to 50˚C
- 290g of 65% dark chocolate
2
Bring the cream and glucose to the boil, then remove from the heat
- 240g of single cream
- 40g of liquid glucose
3
Place the cream mix in a bowl and using a spatula slowly beat in the chocolate. Use a hand blender with a blade attachment to blend the truffle mix to a silky smooth and glossy finish. Leave the mix to set in a cool area (around 10˚C is ideal)
4
Over a period of time, preferably overnight, the mixture will set so it can be balled but will instantly melt in the mouth
5
Place a generous amount of cocoa powder in a shallow dish. Using a small Parisian scoop, make balls and immediately drop into the cocoa powder
- cocoa powder for dusting
6
Using a fork to allow excess cocoa to fall off, arrange the truffles on a presentation tray and serve
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