Chocolate truffles have got to be the simplest, most delicious and imoressive little balls of bliss you could ever make for anyone. Valentines day will never be the same again once you can convince who you made them for, that you actually made them yourself.
225 grams 70% cocoa dark chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons butter
Thats it, then you can flavour them, if you want to with – 2 tablespoons of your favorite alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few)
And also use different coatings if you want to – Cocoa Powder, icing sugar, chopped nuts or coconut are really good.
Chop up the chocolate into small pieces and place in a glass or stainless stell mixing bowl(not plastic, you are going to need something that can handle heat)
Heat the cream and butter in a saucepan over medium heat and bring to a boil. Immediately pour the boiling cream over the chocolate and stir very gently until the chocolate is all melted. If you choose to flavour your truffles, this is the time to add the flavouring.
Cover with clingfilm and place in the fridge until the truffle mixture is firm (a few hours) Make double the portion if you are inclined to taste while its cooling!
Now for the fun part
Place whatever coatings you chose for the truffles on a plate.
Remove the truffle mixture from the fridge.
With your hands, melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls.
Immediately roll the truffle in the coating and place on baking tray or plate covered with wax paper. Cover your truffles with another layer of wax paper and put them back, less one or two, in the refrigerator until they are firm.
Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
Bring to room temperature before you hand them over and watch all resistance melt away.