This weekend London’s Southbank Centre will host The Chocolate Festival, celebrating the finest in chocolate delicacies from around the world. Visitors to the festival will be able to enjoy tasting, master classes and demonstrations from some of the UK’s most exceptional chocolatiers.
In recognition of the upcoming festivities, Destiny Foods has drawn up a luxury chocolate truffle recipe. Many inexperienced cooks find working with chocolate a challenging prospect but these simple steps will ensure success for even the most novice chocolatier.
What You’ll Need:
- 280g good-quality dark chocolate, 70% cocoa solids
- 284ml pot double cream
- 50g unsalted butter
- Heavy based saucepan.
- Liqueurs such as bourbon, Grand Marnier, coconut rum or the zest and juice (optional)
- Toppings of your choice such as crushed, shelled pistachio nuts, lightly toasted desiccated coconut or cocoa powder (optional)
- A melon baller (optional)
Begin by chopping up the chocolate and add to a large bowl. In the heavy based saucepan add the cream and butter and gently heat until the butter melts and the cream reaches simmering point.
Add the butter and cream mixture to the chocolate and slowly stir together until you are presented with a smooth mixture.
At this point, add any liqueur flavourings, tasting the mixture as you add them. Following this, leave the mixture to chill for at least 4 hours.
To get the rounded truffle shape, heat the melon baller by dipping it in hot water. Once warm, scoop up balls of the mixture and place the truffle onto greaseproof paper. If you don’t have a melon baller, coat your hands in sunflower oil (avoid scented oils such as Olive Oil) and roll the truffles between your palms, gently shaping the mixture into small balls.
After you’ve shaped the truffles begin adding your toppings by rolling the truffles until evenly coated and then chill on greaseproof paper. If you would like chocolate coated truffles melt milk, dark or white chocolate and dip your truffle into the melted chocolate until covered and then place on a baking tray to chill.
Leave the finished product to chill in the fridge in an air tight container for 3 days or freeze for up to a month.