CHOCOLATE TRUFFLES
225g good-quality dark chocolate, preferably organic, broken into small pieces (use a minimum of 60% cocoa, darker the better!)
175ml cream
Cocoa powder, sifted, to roll
Smash up the chocolate and add to a heatproof bowl. Place the cream in a saucepan and bring to the boil, then pour over the chocolate and mix until the chocolate melts. This is called a ganache. Cover and set aside at a room temperature or if it’s hot it the fridge for 1-1 ½ hours, or overnight.
Using a melon baler or a teaspoon, scoop up small balls of the ganache and then roll in the sifted cocoa. You can place in tiny candy cup cases if you wish, you can usually get gold or silver or fun Christmas prints from kitchen shops. Package in pretty boxes witha bow and you ave a very delicous and inexpensive gift.
Refrigerate and serve with coffee, tea, or white chai tea.
These can be made using different flavours of chocolate like espresso chocolate which is my favorite. Whittakers dark ghana is our favourite and the only time of year coffee passes my lips!
.
