Lynda Booth shares her recipe for Dark Chocolate Truffles from Dublin Cookery School, Blackrock.
Makes 12-15 truffles
- 180g good quality dark chocolate (60-70% cocoa solids)
- 100ml cream
- 20g unsalted butter at room temperature
- Cocoa powder
- Chopped Pistachios
- 200g good quality dark chocolate
- Chop the chocolate finely. Place in a bowl along with the butter and melt over a saucepan of barely simmering water. As soon as the chocolate has melted, remove it from the heat.
- Bring the cream to the boil. Remove from the heat. Pour the cream over the chocolate in three stages and mix it in with a spatula, stirring continuously. Pour into a shallow dish and allow to cool.
- Cover and place in the freezer. When set hard, using a teaspoon, scoop into balls about the size of a large marble and place on a sheet of parchment paper. If the mixture becomes too soft, it may need to be placed back in the freezer for a short period to set a little firmer.
- To finish, roll the truffles in cocoa powder or in chopped pistachios. Alternatively you can dip the chocolates in tempered chocolate and decorate with a drizzle of white chocolate.
- The truffles should be kept in the fridge until just before serving.