CHOCOLATE TRUFFLES
Ingredients...
200ml double cream
75g light muscavado sugar
250g chocolate (milk or dark, I use a combination of them both)
Extra melted chocolate to coat
​
Method...
In a large glass bowl break up the chocolate into small chunks.
In a pan, add the cream, muscavado sugar and a pinch of sea salt. Bring mix to the boil for a few minutes, and then turn the temperature down to simmer for a minute more. The mix will turn a nice warm caramelly colour.
Pour the cream and sugar mixture on top of the chocolate, and stir slowly allowing for all the chocolate to melt.
Leave the chocolate mix out to cool, and once the mixture is no longer warm, put it in the fridge to set, ideally for a couple of hours.
Once the mix is set firm in the fridge, take it out. Using a teaspoon, scoop out small amounts of the mix and roll it in your hands to make round truffle shapes. Set these onto a lined tray. Try not to handle the mix for too long as it will melt in your hands…
Melt the 3 types of chocolate (white, dark and milk) in seperate bowls, and stir until cooled slightly. Then dunk each truffle in a chocolate topping of choice, covering it before setting it back onto the baking tray to set. Do this with every truffle until they are all coated. Ideally, do not put them in the fridge to set as the appearance of the chocolate coating is ruined slightly. Top with desiccated coconut, orange zest or any topping of your choosing!
​
