basic chocolate truffles

  • ¾ cup (180ml) single (pouring) cream 
  • 600g dark chocolate
  • Dutch cocoa powder, for dusting
  1. Using a sharp knife, finely chop the chocolate.
  2. Place the cream in a small saucepan over high heat and bring to the boil. Place the chocolate in a medium bowl and pour the cream over. Place the bowl over a saucepan of simmering water, and using a metal spoon, stir until the mixture is smooth. 
  3. Pour into a lightly greased 20cmx 20cm metal tin lined with non-stick baking paper and tap the tin to even the mixture (see tips + tricks, below). 
  4. Refrigerate for 2–3 hours or until firm. Remove the truffle from the tin and bring to room temperature. Cut into 36 squares to serve. Dust with cocoa, if desired. Makes 36.

 

RATE THIS RECIPE:
Reader ratings (3.82) 321751
Antonio Arnau

Easy to do it and delicious! Thanks

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox