How to make the perfect Christmas truffle
Give the humble chocolate truffle a Christmas makeover, with tips and tricks guaranteed to ensure your delicious treats are on everyone’s list!
1. Chocolate, meet double cream. Double cream, meet chocolate. You are a match made in truffle-dom. These are your two essential ingredients - use equal amounts of each and you can’t go wrong!
2. To make 50 truffles, you’ll need 300ml double cream and 300ml chocolate, plus 50g butter and 1tsp vanilla extract.
3. In a pan, heat the double cream and the butter on a medium heat until the cream is just starting to simmer, then remove from the hob.
4. Meanwhile, chop up the chocolate into small pieces (the smaller the better!) using a serrated knife.
5. Add the small chocolate pieces to the warm cream and stir continuously, adding the vanilla essence, until the chocolate has completely melted and the mixture is silky smooth. For a festive flavour add the zest and juice of an orange.
6. Leave the mixture in the fridge for approximately 4 hours until it has set (just enough time to put your feet up and relax!)
7. Once set, use a teaspoon to scoop out small amounts of the mixture and roll into a ball shape with your hands. This can get sticky so rub some vegetable oil on your palms first!
8. Place the truffles on a sheet of greaseproof paper and pop back in the fridge to chill. If you’re in a rush, you can put them in the freezer for 15 minutes (no longer!)
9. Ensure that at least one truffle doesn’t make it to the chilling stage as it’s your duty as chief taster to sample the goods!
10. Melt some chocolate to coat your truffles, set aside in a bowl.
11. Take the truffles out of the fridge and, using a skewer or cocktail stick, dip them one at a time into the melted chocolate, then immediately return them to the greaseproof paper. For added flavour and texture, why not dip them into bowls of chopped hazelnuts or pistachios?
12. If you don’t fancy melting any more chocolate, simply coat your truffles in cocoa powder or a pinch of cinnamon.