Making gifts for Christmas hampers or taking along to parties is the perfect way to say thank you to your host. Here we show you how to make Chocolate truffles – great after-dinner as an accompaniment to coffee or tea.
Prep: 4 mins
Cook: 45 mins + cooling time. Start one day ahead
Makes: 30 x 2.5cm/1 inch truffles
- 400g / 13 oz of dark chocolate, in pieces
- 150g / 5 oz of sweetened condensed milk
- 100ml of thickened cream
- 3 tbsp of Frangelico or any liqueur
- ¼ cup of Dutch cocoa, sifted
- Place a glass or stainless steel bowl over a saucepan with just simmering water. The water must not touch the base of the bowl.
- Place the chocolate, condensed milk and cream into the bowl.
- Stir regularly until the mixture is melted and well combined.
- Remove from the heat and pour into a container. You can leave it in the bowl, but it will take longer to cool.
- Refrigerate mixture overnight.
- The next day, roll teaspoons of mixture into balls. For precision, you can weigh the balls to keep them the same size (ours were 10g / ½ oz each) before rolling them.
- Place the sifted cocoa in a bowl, and drop the rolled balls into the cocoa. Swivel the bowl to cover the balls in cocoa.
- Place in the freezer until ready to serve or gift.
Use any liqueur from the cupboard, or use some peppermint or almond essence for a non-alcohol flavouring.