These make lovely gifts for birthdays or when visiting a friend or when you just fancy something small and delicious as dessert. These are little treats delicately laced with your favourite flavours.
- 280 g good-quality dark chocolate melted (70% cocoa solids or higher)
- 300ml double cream
- 50 g unsalted butter
- Your choice of Spice Drops®
- Toppings of your choice
- Chop the chocolate and put into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture.
- Divide the mixture between 2 or 3 bowls depending on how many flavours you wish to make at the same time.
- Mix Spice Drops® of your choice, such as Mint, Ginger, Saffron, Rose, Cardamom or any other Spice Drops®. Use at least 15-20 drops in each portion to flavour your truffles. Taste to ensure the flavour is strong. Cover and chill in the refrigerator for at least an hour until the mixture is firm.
- To shape the truffles, dip a melon baller into hot water and scoop up balls of the mixture. Then drop the truffles onto greaseproof paper. Or lightly coat your hands in a flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto greaseproof paper. If the mixture is still too sticky to scoop, place the mixture in the freezer for 15 minutes.
- Coat your truffles immediately after shaping. Place toppings into a bowl and gently roll the truffles until evenly coated. Put them on greaseproof paper and then chill them in the fridge.
Try shelled and crushed pistachio nuts, lightly toasted desiccated coconut or roll a truffle flavoured with orange zest and juice in cocoa powder.To coat in chocolate, line a baking tray with greaseproof paper. Melt 100g milk, dark or white chocolate for 10 truffles. Allow the chocolate to cool slightly. With a fork, pick up one truffle at a time and
hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill. Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight. To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep refrigerated until you are ready to give them!