The perfect gift for your loved one or simply to enjoy with a cup of coffee and five minutes down time during a busy day, give these chocolate truffles a go this festive season.
Ingredients (makes about 30)
250g dark 70% chocolate
200ml Yeo Valley Double Cream
2 to 4 tbsp booze (whatever takes your fancy!)
Cocoa powder
Chopped nuts, optional
200g melted chocolate to roll truffles in, optional
Method
Break the dark chocolate into small pieces and place in a bowl. In a pan, bring the cream just to the boil. Once boiled, remove from the heat and allow to stand for 30 seconds before pouring over the pieces of chocolate. Stir thoroughly so that the mixture is very smooth and glossy. Add the booze a little at a time, tasting as you go. You can use any flavour you like, we love Cointreau or eau de vie. Once the booze is all mixed in, place the chocolate mixture in the bowl into the fridge to set. Once set, use a small teaspoon to scoop out even pieces and place onto a baking tray. The roll each scoop between your hands to make a ball so that they are all the same size. Allow the balls to cool again in the fridge again. Once chilled for a second time, they are now ready to be rolled in cocoa powder, chopped nuts or re-dipped in melted chocolate to give them a nice crisp outer coating then rolled in cocoa.
Recipe courtesy of Yeo Valley
