275g (10 oz) dark chocolate, minimum 60% cocoa solids, broken into pieces
250ml (9 fl oz) double cream
50g (2 oz) unsalted butter, at room temperature
50g (2 oz) cocoa powder
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Method Prep:30min › Extra time:5hr chilling › Ready in:5hr30min
Place the chocolate in a large bowl. Bring the cream to the boil and pour it over the chocolate. Stir gently until chocolate has melted, trying not to create bubbles
Leave to cool for 2 minutes, then add the butter in 2 stages and stir in gently. Once the butter is incorporated, the ganache should be smooth and glossy with no oil slick on the surface. If the mixture splits and an oil slick appears, put the whole lot in a food processor and blend brirfly until the mixture re-emulsifies.
Set the truffle mixture in the fridge for a minimum of 3 hours. For best results leave for overnight.
Remove the ganache from the fridge about 15 minutes before you want to make the truffles,depending on room temperature. Put the cocoa into a bowl.
Ensure your hands are cold and dry, then dust them with cocoa. Take spoonfuls of the ganache mixture and roll the mixture into a ball in your cocoa-dusted hands.
Drop each shaped truffle into the bowl of cocoa,ture it around and then toss it between your plams to remove any excess powder.
The truffles can then be returned to the fridge and kept for up to 2 days as long as they are stored in an airtight container
These truffles can be eaten directly from the fridge or allowed to come to room temperature. The colder the truffle, the less dry and dusty the cocoa will seem when eating it.
fantastic recipe! Worked first time, very yummy truffles are now sitting in the fridge only thing I'd say is it's a hassle to roll the truffles - might try setting them in a tray and slicing into squares next time (as I've seen done on TV). - 12 Oct 2012