Chocolate truffles

Chocolate truffles

By
From
Encyclopedia of Food and Cookery
Makes
24

Ingredients

Quantity Ingredient
150g dark chocolate
80ml thick cream
30g unsalted butter
rum or brandy, (optional)
cocoa powder, sifted

Method

  1. Melt chocolate in a basin placed over a pan of hot water. Bring cream to the boil in a pan, add to the chocolate and mix well. Refrigerate overnight.
  2. Next day, heat mixture gently over hot water again; when melted, gradually blend in butter and flavour with a little rum or brandy if desired. Remove from heat and cool. Chill until firm.
  3. Form into small balls, and roll in cocoa. Store in refrigerator, but remove about 1 hour before serving.

Note

  • Chocolate truffles are best made in the cold winter months.
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