These delicious Chocolate Truffles make a great gift and are fun to decorate too!
- 50 mins
- 125ml (½ cup) cream
- 60ml (¼ cup) castor sugar
- 30ml (2T) water
- 30ml (2T) butter, softened
- 150g dark chocolate, chopped
- 15ml brandy (optional)
FOR THE COATING
- 150g dark chocolate, melted
- 50g white chocolate, melted (optional)
- Heat the cream on medium and bring to boil. Remove from the heat and set aside. Heat the sugar and water on medium and stir until the sugar has dissolved. Bring to boil and cook for about 6 minutes until a golden caramel forms. Take off the heat and, working quickly, add the cream and butter.
- Add the chocolate and brandy and stir until melted. Refrigerate for about 3 hours or until set. Roll teaspoonfuls of the mixture into balls and place on a baking tray lined with non-stick baking paper. Freeze for about 1 hour or until firm.
- For the coating, dip the truffles, one by one, in the melted dark chocolate, shake the excess chocolate off and place on a tray lined with non-stick baking paper. Melt the dipping chocolate in the microwave for a few seconds if it starts to set, taking care that the chocolate doesn’t get warm. Drizzle the white chocolate over. Refrigerate for an hour or until set.
- Choc-chilli – Add 1 finely chopped chilli when heating the cream. Sprinkle the dipped truffles with red glitter or sprinkles instead of drizzling white chocolate over before setting.
- Nutty truffle – Use Frangelico instead of brandy if you like. Finely chop 50g nuts (like almonds, pistachios or hazelnuts) and mix half through the chocolate mixture before setting. Sprinkle the rest of the nuts over the dipped truffles before setting.
- Timesaver – Instead of dipping the truffles in chocolate, simply roll them in icing sugar or cocoa powder.