Do you love chocolate? Me too! Especially decadently delicious chocolate truffles worthy of Celaena herself.
These chocolate truffles taste great, look divine and are deceptively easy to make. Minimal effort and always a great gift, I love making these for friends and family and sticking them in a nice tin or box tied with a ribbon. Just bask in the praise and NEVER let anyone know how easy they are! Okay? Great!
In a small/medium pan, melt 2 tablespoons unsalted butter with 5 tablespoons double cream on a low heat. Slooooowly add 225g chocolate in small chunks and melt. Keep stirring! DON’T turn that heat up!
Pour into a bowl lined with baking/greaseproof paper and leave for a couple of hours. Go and read a book. Let’s be honest here, we’re all bookstagrammers. I know and you know we’re all going to do that.
Put the book down. Seriously, put it DOWN. Go and poke the chocolate. Is it squidgy enough to shape without having a handful of goo? Perfect. With your hands, roll 18-22 small balls of chocolate. Put on a baking/greaseproof paper lined plate/flat object and into the fridge. Go back to your book.
When the balls are set hard, melt 100g chocolate in a microwave or however you want to do it. Dip the balls into the melted chocolate to coat them and put them back on the paper lined plate. Leave to set. Or put them in the fridge if you’re in a hurry!
When set, ta da! They’re ready to present prettily to a loved one or devour yourself. Of course, you need to do a “taste check.” I fully endorse this.
Now the real beauty of this recipe is that you can choose the kind of chocolate yourself. Milk chocolate inside with white chocolate coating? Go for it! Just buy good quality chocolate for the coating – that’s where you can really tell the difference. I tend to use proper chocolate too, not cooking chocolate.
Let me know if any of you guys make this recipe! Tag me in photos, I’d love to see.
Disclaimer: I originally got this recipe from the book Everyday Chocolate published by Parragon, although I have changed it slightly.