Chocolate Truffles
These chocolate truffles need only two main ingredients, chocolate and double cream, so the quality of the chocolate decides everything. The melted mixture is chilled until it just holds its shape, then rolled into small balls and coated in cocoa blended with icing sugar, which takes the harsh edge off the cocoa. The recipe makes about 24, and the notes include white chocolate versions flavored with vanilla or lime.
Instructions
Put the chopped chocolate in a heatproof bowl and set it over a pot of hot water. Heat it, stirring now and then, until it is melted and smooth.
Lift the bowl off the hot water. Pour in the cream and stir well until it is fully blended, then leave the mixture to cool.
Cover the bowl and refrigerate it for 35 minutes, or until the mixture is just firm enough to hold its shape.
Sift a layer of cocoa powder and icing sugar together onto a plate. The icing sugar softens the bitterness of the cocoa.
Scoop up a heaped teaspoonful of the chocolate mixture and shape it into a ball. Roll it in the cocoa and sugar until it is evenly coated, then shake off any excess and set it on a tray.
Repeat with the rest of the mixture, keeping the truffles from touching each other on the tray. This should make about 24.
Cover the tray and refrigerate the truffles. Take them out 15 minutes before serving so they soften slightly.
For vanilla truffles, use white chocolate, cut back the icing sugar to taste, and add about half a tablespoon of vanilla extract. For lime, use white chocolate, less icing sugar, about three quarters to one tablespoon of diluted lime cordial and a couple of pinches of ground lime zest. In the USA, 2 tablespoons unsalted butter with 5 ⅓ tablespoons heavy cream can replace the double cream.
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