Try these mouth watering, easy to make chocolate truffles submitted by one of our BakingMad.com members. You can be entirely creative with these truffles using different toppings and using the flavour of your choice, or split the mixture and flavour them with different flavours. We have given a few flavour recommendations to get you started. These are best stored in the fridge but will freeze well up to a month
Break the chocolate into small pieces (you could use a food processor if you have one) place them in a bowl.
Heat the cream in a saucepan gently stirring. Just as it comes to boil pour it over the broken chocolate. Mix well.
Split the mixture into as many portions as you want flavours. Add flavouring to each portion and mix well. Place them in the fridge for 2-3 hours to allow the ganache to set.
Using either a melon-baller or a teaspoon, scoop out pieces of the hardened ganache, roll them into balls and place on some greaseproof paper.
To coat the outside you can simply roll in cocoa powder. Alternatively you can roll in dessicated coconut or in melted chocolate. You will need to put the truffle on a cocktail stick to roll in the melted chocolate and place on a tray to set. Don't handle the truffles more then you need to and place them in the fridge if they get a bit soft.
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