Impress your nearest and dearest with these homemade truffles. The perfect treat for yourself too or why not wrap them up in a gift box for a deliciously edible gift!
220ml Double Cream
30g Glucose Syrup
350g Dark Chocolate
40g Butter – Diced
. Boil the cream and glucose together, then pour over 250g dark chocolate and leave for 5 minutes.
. With a stick blender, mix the dark chocolate and cream until smooth, add the butter and blend to emulsify.
. Pour chocolate mixture into a lined bread tin and refrigerate to set.
. Once set, cut the truffles into desired shapes and freeze before coating.
For the coating:
. Melt 100g dark chocolate over a Bain Marie.
. Dip the truffles into the melted chocolate allow the excess to drain off, then roll into cocoa powder. Return to the freezer and take out when needed.
Infuse the cream with cinnamon, matcha or lavender. Pass through a sieve before adding to the chocolate.
Thanks to Gert, Head Chef of The Crown & Anchor in Ham for sharing this popular recipe!