Chocolate truffles - little morsels of chocolatety goodness. Traditionally it's 50/50 cream to chocolate and rolled into balls and coated in cocoa. Really simple!
Of course, I don't stop there. You know me - I need to add a bit of Fongolicious to it!
The below recipe is inspired by my love for the beautiful combination of chocolate and hazelnut, and my recent obsession with coconut, chocolate and almond.
Really, I'm just going for a Ferrero Rocher and an Almond Joy!
Comment below on what other chocolate combinations you're in love (obsessed) with!
Makes about 40 to 45 truffles - depending how big your truffles are
Ingredients
300ml cream (at least 35% fat)
300g chocolate (you can use dark, milk or white), roughly chopped
Additional flavours
Ferrero Rocher
1 cup of hazelnuts, finely chopped
Almond Joy
1 whole almond per truffle
1/4 cup almond meal (optional, if you want it more almond-y)
1/4 cup dessicated coconut (more if you don't use almond meal)
Method
1. In a small to medium pot, bring cream to just a boil and remove from heat. Add chocolate and keep stirring until all chocolate has melted. Pour into a medium bowl, cover and place in fridge to set. About 1 to 2 hours.
2. When chocolate mixture is set, remove from fridge. It should be a butter consistency. Using a couple of spoons or a melon baller, form balls. For the Almond Joy variety, insert an almond in the middle of the ball and using your spoons, cover it in the chocolate mixture. Then roll in hazelnuts or almond/coconut mix or coconut. Set aside and repeat with remaining ingredients.
Tip#1: I used mini cupcake papers to keep them separated. It also makes it easier to store and handle.
Tip#2: If you find the chocolate mixture getting too soft, return bowl to fridge for a few minutes.
3. Place truffles in fridge for at least another 30minutes, or a bit longer before serving. Serve straight from fridge.
Recipe makes 15 cupcakes.
