Chocolate truffles come in three different styles - dusted with cocoa powder, encrusted in crushed nuts, or encased in hard dark chocolate, but they all share a common filling of chocolate ganache. In this recipe, I show you how to make the chocolate-coated truffles.
You'll need a silicone mould to make these truffles.
Melt the chocolate
Break the chocolate into small pieces. Put 90% of the chocolate into a bowl, and microwave it on full power for 30 seconds. The chocolate will have melted slightly. Stir it with a spoon, then return it to the microwave for another 20 seconds. Stir it again, zap for another 20 seconds, stir again. If the chocolate is not fully melted by this stage, give it further 20 second bursts followed by stirring. When it is melted, add the remaining 10% of the chocolate and stir it until melted.
Make the chocolate shells
Pour about a teaspoon of chocolate into each indentation in your mould. Rotate the mould through an assortment of angles until the indentations are fully coated. Pour/scrape any excess chocolate back into your bowl. Pop the mould in the fridge for 5 minutes. The shells should be set enough so that you can tip out any remaining molten chocolate. Place the mould back into the fridge to set fully - probably 15-20 minutes.
Make the ganache filling
To make a ganache that's suitable for filling truffles, you need a proportion of two parts chocolate to one part cream. Heat the cream until it's not quite boiling. Remove from the heat and add the chocolate. Stir constantly until you have a smooth mixture, then cool down in the fridge for a few minutes.
Fill the truffles
When your chocolate casings have set fully, fill each one almost to the top using either a spoon or a piping bag. Pour molten chocolate all over the truffles and scrape with a knife to achieve a smooth finish. Pop them back into the fridge to set. Once set, ease your truffles out of the mould and trim off any excess choc with a knife.