Chocolate truffles are ludicrously easy to make and taste so much better than shop bought chocs. These ones do take a bit more time from start to finish than the usual recipes, although for a lot of the time they are just sat in the fridge firming up. Your actual active time is fairly minimal, meaning you’ll be able to get on with other things (exploring other posts on here for example…)
These are so wonderfully light and fluffy, they’re like little clouds coated in chocolate. I can’t decide if they taste more like creamy malteasers or grown-up milky ways (that’s 3 musketeers in America I think.) Either way, they’re really, really good!
Ideally you want to use tempered chocolate for coating the truffles, it’ll be crisper and make them look more shiny. If, like me, you find coating the truffles is a bit of a challenge then you can probably just roll them in chocolate shavings and still get a pretty great tasting treat.
The whipped ganache also makes a pretty amazing frosting for cakes if you want to make something particularly decadent.
makes about 30
200g milk chocolate
200g double cream
2 tbsp malt extract
1 tsp vanilla paste
150g (approx) 70% cocoa tempered dark chocolate for coating (plus sprinkles and wot not)
Chop up the milk chocolate and put it in a large mixing bowl. Put the cream in a small saucepan and warm it over a moderate heat. You want it to be hot but don’t let it boil. Stir in the vanilla and malt extract. Pour the hot cream over the chopped chocolate and allow it to sit for about two minutes before stirring well. Make sure that the chocolate has melted and is well blended with the cream.
Put the ganache in the fridge and let it thicken and firm up for an hour. Use an electric mixer fitted with a whisk attachment and whip the ganache until it is light and fluffy, like a thick chocolate mousse. Put it back in the fridge for at least 30 minutes, longer if you like.
Line a couple of baking trays with parchment or foil. Use teaspoons, a mini ice cream scoop or a melon baller (whatever you find easiest) to scoop out the truffles and place them on the trays. Because the mixture is so light and fluffy it’s pretty hard to make rolled truffles out of it so just do the best you can. I like to use 2 teaspoons to create mini-quinelles.
You guessed it, you now need to put them back in the fridge, for at least an hour, so that they are as firm as possible when you dip them.
Melt the dark chocolate and use this to carefully coat the truffles, I use a skewer and only dip them very briefly so that the warm chocolate doesn’t melt the centres. Place them on the lined trays and decorate them with sprinkles, a dusting of malt powder or a drizzle of extra chocolate before leaving the coating to harden and become crisp.