Swiss Chocolate Truffles
Swiss Chocolate truffles are delicious and what’s more, extremely easy to make. See the recipe below for full instructions.
Ingredients
200 g good quality Swiss dark chocolate (preferably 60 – 75 % cocoa)
100 ml double cream
Optional: 1 tsp grand mariner, whisky, grappa or other spirit
Cocoa powder, chocolate sprinkles, chopped nuts
Method
- Put the cream in a bowl and place in microwave for a very short while (20 seconds at a time) until it is hot but not boiling.
- Finely chop the chocolate using a serrated knife and add the chocolate to the hot cream.
- Stir the melted chocolate into the cream until it is all amalgamated. (Alternatively you can melt the chocolate and cream together in a bain marie if you don’t want to use a microwave).
- Once it the chocolate ganache is read then add your whisky or any other spirit at this stage and stir it in.
- Place aside to cool done and then put into the fridge to set.
- Using a melon baller (or simply a spoon) scoop up small amounts of the set ganache and roll into balls between your hands and then roll in cocoa powder.
Alternatively you can roll the finished truffles in chopped nuts or sprinkles or dip the finished truffles in tempered chocolate.
You can store the truffles in the fridge for up to two weeks. Take out of the fridge 30 minutes beforehand to bring them to room temperature before serving.
Top Tips:
- If you want to make larger quantities simply keep the same ration of 2:1, chocolate to double cream to make the ganache.
- Avoid getting water into the chocolate mixture as water and chocolate do not mix
- Make sure to wait until the chocolate is completely set before making into balls
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White or Dark Chocolate Bark with Cranberries and Roasted Hazelnuts
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