Chocolate truffles

Still in my no-fuss baking era, I was privileged to develop this chocolate truffle recipe for one of my favourite brands. As an expectant mother, I absolutely live for recipes that use minimal ingredients and bowls to cleanup. This is certainly one of those recipes!

The best thing is that you can coat the outside of the chocolate truffles with anything – nuts, desiccated coconut, sprinkles – whatever you have in your pantry. They are also good for little hands to make – a perfect rainy day activity without needing to switch the oven on.

To roll these chocolate truffles, I suggest either using food-grade gloves or simply use two small spoons to shape them. They don’t have to be perfectly round either! The fun part is you get to be creative. If you find the truffles melting too quickly in your hands – just pop them back in the fridge for another hour – they should harden up nicely to be rolled.

Make a batch and you’ll have the perfect afternoon pick me up for the rest of the week. These are decadently moorish and are super easy to recreate.

Now it’s your time to give the recipe a go! It always makes my day to see your creations. Tag your chocolate truffles with @ultimateomnoms on Instagram so I can feature you.

Chocolate Truffles

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Ingredients Method

Ingredients

  

• 225 g dark chocolate
• 120 ml heavy cream
• 25 g unsalted butter (softened)
• 1 tsp vanilla extract
• Toppings of choice: cocoa powder, crushed chocolate, melted chocolate, chopped nuts, shredded coconut, sprinkles

Method

 

1. Place the chocolate in a heatproof bowl
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer
3. Pour the hot cream over the chocolate and let it sit for a few minutes to melt the chocolate. Then, add the butter and stir until the mixture is completely smooth and glossy
4. Add the vanilla extract and mix well
5. Cover the bowl with plastic wrap and refrigerate for at least 2-3 hours, or until the ganache is firm enough to scoop
6. Once the ganache is ready, use a small spoon to scoop out the ganache. Roll between your palms to form a smooth ball
7. Roll each truffle in toppings of choice. Place the coated truffles on a baking sheet lined with baking paper
8. Refrigerate the truffles for at least 30 minutes to allow the coating to set. Enjoy your homemade chocolate truffles!