A simple and delicious recipe, no cooking involved other than heating up the double cream!
I love rolling them in colourful dried raspberries which gives them a fruity burst in the mouth or you can use chopped hazelnuts if you prefer.
Make the filling the day before and then roll them the day you want to eat them. Makes about 15 truffles and any left can be stored in the fridge for about a week.
Ingredients
- 150g 70% dark chocolate
- 150g double cream
- A good pinch of sea salt
- 2 teaspoon maple syrup (optional)
Method
- Finely chop the chocolate and place in a heatproof bowl.
- Bring the cream and a good pinch of sea salt to the boil in a saucepan.
- Remove from the heat as soon as small bubbles appear then pour the hot cream over the chocolate and leave for a minute to allow the chocolate to melt.
- Stir until thoroughly combined and glossy.
- Then add the maple syrup if you wish, this takes the edge off the bitterness of the chocolate. (A personal preference!).
- Transfer to a dish and allow to cool overnight in the fridge if you wish.
- Bring up to room temperature and then scoop out the mixture with a teaspoon and then roll in your hands to make a ball and roll into either the raspberries or chopped nuts or even sifted cocoa powder.
Recipe prepared by Philippa Vine at Bluebell Farmhouse Kitchen in East Sussex using the ESSE 1000 X Electric Range Cooker.
