Chocolate truffles are small, cherry-sized balls of ganache rolled in cocoa powder or coated in chocolate and, sometimes, chopped nuts. They’re rich and luxurious and often flavoured with alcohol, and named as such because they resemble freshly-dug truffle fungus. Truffles are often served as petits fours in restaurants and also sold as sweets.
Keep chocolate truffles in an airtight container and store in the fridge for up to three days.
Truffles are best made in advance, as the ganache mixture needs to cool and set before it’s handled. Make your truffles in a cool environment and wash your hands in cold water before you start, as chocolate has a very low melting temperature. When the ganache has set, roll a spoonful of the mixture between your hands (dusting your hands lightly with cocoa powder first will prevent the ganache from sticking too much), then dredge it in the coating of your choice. Small paper cases, such as those used for mini muffins, are useful for storing truffles individually so they don’t stick to each other.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).