Easy
Chocolate Truffle
Recipe

These gorgeous little home-made truffles make an extra special gift for someone who is happy to eat them within three days. But they are also a perfect way to finish off a gourmet meal served with coffee.

If you do need to make the truffles in advance, they can be carefully boxed and frozen. Simply defrost in the refrigerator for a couple of hours before eating.

Home-made
Chocolate Truffles

INGREDIENTS
Makes about 36 truffles

Basic Truffle Mixture:
5oz/150g very best quality dark chocolate (at least 75% cocoa solids)
5 fl oz/150ml thick double (heavy) cream
1oz/25g unsalted butter
2 tablespoons rum or brandy
1 level tablespoon Greek yoghurt

For the Plain Truffles:
1 level dessertspoon cocoa powder

For the Ginger Truffles:
¾oz/20g preserved ginger, very finely chopped, plus some extra for decoration cut into small pieces

For the Toasted Almond Truffles:
1oz/25g flaked almonds, very finely chopped and well toasted

For the Chocolate-coated Truffles
2oz/50g dark chocolate (at least 75% cocoa solids)
½teaspoon groundnut oil

For this chocolate truffle recipe you will also need some little paper sweet cases to put the truffles into and some silicone paper (baking parchment).

METHOD

• Begin by breaking the chocolate into pieces and then place into the bowl of a food processor. Grind the chocolate until it's fine and granular, resembling sugar.
  

• Place the cream, butter and rum or brandy in a saucepan and over a low heat, bring up to simmering point. Then turn on the food processor and slowly add the hot cream to the chocolate. Blend until smooth.
  

• Add the yoghurt to the chocolate mix and blend again.
  

• Scrape the mixture into a clean bowl and allow to cool completely. Then cover with cling wrap and refrigerate overnight.
  

• The following day, divide the mix into four separate bowls and keep each of them refrigerated until you need them.

This is where the fun really begins with this chocolate truffle recipe! Ensure that you have your extra ingredients prepared and the little paper cases opened out ready to use.

Plain Truffles

• Sift the cocoa powder onto a flat plate.
  

• Take a heaped ½teaspoon of the truffle mix, dust your hands in the cocoa powder and then roll the truffle in it. Roll again in the cocoa powder for a smooth appearance. Place inside a paper case and refrigerate.

• Take the second batch of truffle mix from the refrigerator and using a fork mix the chopped ginger through. Then proceed as above rolling in the cocoa powder.
  

• Decorate each truffle with a small piece of ginger.

• Sprinkle the chopped toasted almonds onto a flat plate.
  

• Remove the third batch of truffle mix from the refrigerator and the take ½teaspoon of the mix and roll it around in the nuts, pressing lightly to form an outer coating. Place in a paper case.

• Firstly melt the chocolate and groundnut oil in a basin suspended over hot but not boiling water, Stir until completely melted and smooth. Remove from the heat.
  

• Remove the final batch of truffle mix from the refrigerator, and as before roll ½teaspoon of the mix at a time in hands dusted with cocoa to make a smooth ball.
  

• Now using two skewers, one to spike the truffle and the other to manoeuver it, dip each truffle into the melted chocolate and then quickly transfer it to a sheet of silicone paper.
  

• If in the meantime the melted chocolate begins to thicken, replace the pan over the heat so that it will liquefy again.
  

• Leave the truffles to set completely and then using a palette knife transfer them to paper cases.

The chocolate truffle recipe is complete! Keep refrigerated for up to three days.....if you can resist them for that long!

These gorgeous little treats make a perfect, romantic gift for a loved one on Valentines's Day or a thoughtful, heartfelt gift for Mother's Day.....almost everyone loves chocolate truffles!

To go from Delia's Chocolate Truffle Recipe to
A Video demonstration on how to make chocolate truffles
CLICK HERE