I have never made truffles before and have always wanted to make them. I know realise why I hadn't made them. Although they are really easy to make, look good and taste great. They are so messy. You have to keep washing your hands as they get covered so quickly. However they are totally worth the mess and will make a great gift for someone special. They look great in these chocolate baskets which I'll give you instructions for at a later date!
Truffles
280g good-quality dark chocolate
300ml pot double cream
50g unsalted butter
white chocolate, cocoa powder, freeze dried raspberries
Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point.
Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture.
Add the vanilla to the truffle mix. Cool and chill for at least 4 hrs.
Chop the white chocolate into small shavings and put in a bowl. Tip cocoa powder in another bowl and freeze dried raspberries in another.
To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in cake release spray and roll the truffles between your palms.
Dip each truffle in your chosen topping until coated.
The truffles will keep for 1 week in an airtight container in the fridge.
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