Luscious little truffles that can be adapted to suit even the sweetest tooth.

Ingredients

  • 2 100g bars of chocolate (green and blacks)
  • 60 g unsalted butter
  • 40 ml fresh cream
  • optional extras: hazelnuts, pecan nuts, plump raisins, brandy, instant coffee.

Method

  1. Make a base of plain truffle mix first then divide it into 3 bowls, adding different flavours to each for a quite popular selection delectable treats.
  2. Carefully melt the chocolate and butter together, then stir in the fresh cream.
  3. Divide into three separate little bowls

Roast hazelnut and pecan truffles

  1. Chop 2 tablespoons of hazelnuts and pecan nuts roughly, toast carefully under a grill, in the oven or on a dry pan, caramelise slightly with a little brown sugar and cool.
  2. Stir the nuts into the melted truffle mix and place in the fridge
  3. When set roll quickly in your hands (wear gloves) to form marble sized little truffles, roll the truffles in some ground almonds to coat them nicely.

Brandy and raisin truffles

  1. Soak 2 table spoons of plump raisins in 200ml brandy overnight, they will soak up the flavours of the brandy, strain, chop roughly and add to the melted truffle mix.
  2. Stir the fruit into the melted truffle mix with half the remaining brandy and place in the fridge.
  3. When set roll quickly in your hands (wear gloves) to form marble sized little truffles, roll the truffles in some icing sugar to coat them nicely.

Coffee truffles

  1. Stir 2 tsp of instant coffee into the melted truffle mixture
  2. Place in the fridge to cool.
  3. When set roll quickly in your hands (wear gloves) to form marble sized little truffles, roll the truffles in some cocoa powder to coat them nicely.