Dark Chocolate Truffles

Few things are simpler than a proper chocolate truffle, though the ratio matters more than the method. Two parts good chocolate to one part cream, warmed just enough to melt together, then left to firm up on its own — that's the entire process.

A double batch is worth making, since half tends to disappear at home while the other half gets boxed up as a small, easy edible gift.

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.

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For more from this section, browse our desserts recipes or the full collection.