Chantal Coady demonstrates how to make your own chocolate truffles
Making your own truffles is very simple. Chantal Coady says the secret is to enjoy them while they are fresh, so they are perfect for making at home.
210g Chocolate (approx 70% cocoa solids), broken into pieces
200ml whipping cream
50g liquid glucose or honey
50g softened unsalted butter, diced
Flavourless oil, for greasing
500g good quality dark or milk chocolate, tempered for dipping
Cocoa powder, chopped toasted nuts or vermicelli, to decorate
Melt the chocolate in a bowl over a bain-marie and set it aside.
Place the cream and glucose or honey in a small heavy-based saucepan and gently heat until it is almost boiling. Remove from the heat and leave for 2 minutes to cool slightly.
Stir a third of the hot cream into the melted chocolate with a rubber spatula. As the mixture starts to thicken, stir the next third into the mixture, and by the addition of final third you will have a beautifully smooth and glossy emulsion.
Beat the butter into the emulsion, or blend it in with a stick blender, until it has been fully incorporated.
Pour the ganache mixture into a shallow container, spread it out evenly and place a sheet of clingfilm over the surface. Leave it at room temperature for 30 minutes–1 hour to firm up. Spoon it into a piping bag and pipe chocolate kisses on to greaseproof paper. Secure the corners of the paper with a little bit of ganache, so the paper doesn’t move, then put the truffles back into the fridge to firm up again.
Dip the chilled truffle kisses one by one into the tempered chocolate, using a dipping fork or your hands, making sure they are evenly coated, then roll them in cocoa powder, chopped toasted nuts or vermicelli. Place them on a baking tray lined with a silicone mat or greaseproof paper and leave to set.
Store in an airtight container – they will keep for a week – or place them in cellophane bags to make beautiful gifts.