These truffles make wonderful gifts for friends (if you can bear to give them away!).
- 100 ml double cream
- 1 tblsp crème de menthe
- 1 tblsp chopped mint
- 225 g plain chocolate (minimum 55% cocoa solids, broken into squares)
- 125 g butter (diced)
- for the coating:
- 50 g plain chocolate (minimum 55% cocoa solids, broken into squares)
- 25 g good-quality cocoa powder
- These truffles make wonderful gifts for friends (if you can bear to give them away!). For a different flavour, try adding rum, Cointreau or whiskey instead of the crème de menthe and mint.
- Place the cream in a small saucepan with the crème de menthe and mint. Bring to the boil, then remove from the heat and allow to cool. Set aside for 1 hour to allow the flavours to infuse.
- Pour the infused cream through a sieve into a small, clean saucepan and bring to the boil. Reduce the heat, then whisk in the chocolate and butter until smooth and melted. Place in a bowl, cover with cling film and then allow to cool in the fridge for 2–3 hours until the mixture is cold and set.
- Remove the set mixture from the fridge about 30 minutes before you intend to use it. Scoop the mixture into 30 even-sized balls – a large melon baller is best for this, or use a teaspoon. Make sure to dip the melon baller in hot water between each scoop to make the job easier.
- Arrange the truffles on a baking sheet lined with non-stick baking paper. Wearing clean rubber gloves, and with cold hands, shape the balls until slightly more rounded. Chill the baking sheet of balls in the fridge.
- To make the coating, melt the chocolate in a heatproof bowl set over a saucepan of simmering water or in the microwave. Set aside to cool a little. Sift the cocoa powder into a small bowl.
- Again, wearing clean rubber gloves, dip the tips of your fingers in the melted chocolate and rub all over a truffle to lightly coat. Toss in the cocoa powder until completely coated and then arrange on a clean baking sheet lined with non-stick baking paper. Repeat until the truffles are coated.
- Cover with cling film and chill until needed. These will keep happily in the fridge for up to 2 weeks. To serve, arrange the truffles on a plate or platter.
More by Neven Maguire:
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- Smoked Haddock Hash, Poached Eggs: Neven Maguire
- Butter Bean & Bacon Soup: Neven Maguire