Dark Chocolate Truffles

There is basically nothing simpler than a proper chocolate truffle, but the ratio matters. Two parts good chocolate to one part cream, warmed just enough to melt, and left alone until it firms up. That's the whole recipe.

I always make a double batch. Half stay in the fridge for us; the other half get boxed up for whoever seems to need a small edible gift that week.

Ingredients

Instructions

1. Place the chopped chocolate and butter in a heatproof bowl.
2. Heat the cream in a small pan until it just barely simmers, then pour over the chocolate. Wait a minute without stirring.
3. Stir slowly from the centre out until the ganache is smooth, glossy and completely melted. Stir in the vanilla and salt.
4. Cover and chill for at least 2 hours until firm enough to scoop.
5. Use a small teaspoon or melon baller to scoop portions, then quickly roll between your palms into rough balls. Toss in cocoa powder and store chilled.

Cooking tips

• Use chocolate you would happily eat on its own — this recipe hides nothing.
• If the ganache splits, whisk in a tablespoon of warm cream a little at a time to bring it back together.
• Work quickly when rolling; the ganache softens fast in warm hands. Rinse hands under cold water between rounds if needed.

More like this

If you enjoyed this recipe, you'll find more of my favourite desserts recipes in the archive, or browse the full collection.