This recipe is modified and adapted from Michael Paul’s “Parisian Chocolate Truffles”, which I tried and found a little too complicated. It needed the use of a chocolate thermometer, which most people don’t have, and the truffles were rolled in milk chocolate before coating with cocoa. For me, its all about making food taste good with the least amount of fuss. This is my version, which I believe anyone can make, with the minimum effort, and they are absolutely delicious. They are so much nicer than serving bought chocolates at the end of a meal, and I can assure you, that your friends and guests will all be very impressed.
I like them looking rough and chunky, but if you prefer to take the time to smooth the edges to get perfect looking chocolates it will require a little more effort. You will need to do this once the ganache has been refrigerated for awhile because it is too soft to roll without refrigeration .
- 250g (9oz) bittersweet dark chocolate
- 125ml (4½fl oz/1/2 cup) double cream
- 1 vanilla pod or 1 tsp vanilla extract
- cocoa powder for coating the ganache
- Grate the chocolate into a bowl.
- Pour the cream into a saucepan and add the vanilla pod split lengthways and
- seeds scraped out. Or add the vanilla extract now.
- When the cream comes to the boil, remove from the heat and take out the vanilla
- pod, and pour over the grated chocolate and combine.
- Leave to cool but dont refrigerate. When set, scoop walnut sized pieces onto a
- baking tray lined with parchment paper and refrigerate.
- When hardened roll in cocoa.