Ingredients

The following ingredients have 4 Servings
  • 140 ml/g double cream (or dairy free alternative such as full-fat coconut milk (from a can) - with high content coconut extract (65%+))
  • 90 g caster sugar
  • 90 g 100% cacao block/bar/buttons (finely chopped or grated (I used Willie's 100% Pure Indonesian Black) )
  • liqueur/nut or fruit extracts of choice (optional - added a little at a time to taste (See NOTES))
  • mixes of : cocoa; grated chocolate; chopped or ground nuts; sprinkles and edible glitters. As preferred.

Instruction

  • Heat the cream and sugar together in a small saucepan over a low heat, stirring continuously, until the sugar has dissolved and the mixture is just beginning to simmer (do NOT allow to boil).
  • Remove from the heat and stir in the cacao until the mixture is smooth and shiny and the cacao has completely melted and combined.
  • If adding optional oils, liqueurs or other additions, add them at this point a little at a time to taste, being careful not to add too much liquid or the mixture will not set properly. 1 to 1½ tablespoons of liqueur maximum.
  • Pour the mixture into an air-tight container and allow to cool before placing in the fridge to fully set (3 to 4 hours or overnight).
  • Once firm, scoop small spoons of the mixture into the palm of your hands and roll into balls. (See Main Blog Post for tips on working with sticky ganache)
  • Mix any coatings into shallow bowls and gently roll the truffle balls to coat/dust.
  • Once coated, place the balls separately on a tray lined with baking paper.
  • Place back in the fridge to chill and firm.
  • As these truffles are made with cream, they are best stored in the fridge in airtight containers/boxed.