Happy Easter! Do you need a little something to bring to an Easter party? Try these chocolate truffles, they are easy to make and very delicious!
All you need is a good quality chocolate, cream, butter and cocoa.
This recipe makes about 50 truffles. We made some this week, I brought one box at work and my daughter one box at school for an Show and Tell on “How you celebrate Easter” (just good timing!), they are delicious.
Ingredients:
- 330 g of dark chocolate 70% cocoa
- 25 cl (250 ml) of cream
- 50 g of good quality soft butter (real butter please, no substitute here)
- Cocoa for rolling (I like using dutch cocoa)
Method
- Cut the chocolate in small pieces with a large knife, place in a bowl.
- Boil the cream in a saucepan
- Pour the cream on top of the chocolate, cover for one minute then mix well until all the chocolate is melted.
- Add the butter, mix well. Place in a shallow container and refrigerate for 2 hours minimum until firm.
- When ready to shape the truffles, put a tablespoon of cocoa in a soup plate or large bottom bowl. With a teaspoon, scoop out the equivalent of a macadamia nut (for those who don’t know macadamia, it is between a walnut and an hazelnut). Roll in your hands to form a ball, then place in the cocoa and move the bowl around or roll the truffles with your finger tips.
- Transfer to a serving plate or storage container.
This recipe of truffles does not have eggs, it will keep in the fridge for over a week. You may find they disappear before!
Tip: If you are using couverture chocolate, you need to be a bit more careful when doing the ganache to prevent splitting when adding the butter. you may want to melt 2/3 of the chocolate first, then the next 1/3 to the mix. If the ganache splits, warm it up slowly mixing until it comes back together.
