Chocolate Truffles
I make these every Christmas for my beloved mother-in-law, Jennifer Jean Walmsley, who I adore, because they make her close her eyes and lift her shoulders and sigh with joy and say, ‘Oooh, I love Christmas. Ho ho ho.’ I’m not making that up. You would love her too.
Ingredients 3
280 ml pouring cream
200 g plain dark chocolate
60 g unsweetened cocoa powder, sifted, for coating
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Method 6
Pour the into a saucepan and heat gently to just below boiling point – when there are bubbles around the edges.
Remove from the heat and break the into the warm .
Stir well until the melts and is totally combined with the .
Transfer the mix to a glass or heatproof bowl, jug or your stand mixer bowl and put into the fridge to cool down for 30 minutes, then whisk, either by hand or with a stand mixer whisk, for a few minutes until light and fluffy.
Put the bowl back into the fridge for another 30 minutes, or until the mix is firm.
Sift the onto a tray and take spoonfuls of mix, roll it into balls about the size of a walnut, drop onto the tray to coat and pick up with a spoon. You need to work fast and not handle the mix for longer than a few seconds or it will start to melt. Transfer to an airtight container in the fridge.
Buena Vista Farm's tips
These store for about 1 week in an airtight container in the fridge. They’ll soften quickly out of the fridge in warm weather.
