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No Cook ChocolateTruffles
Sticky, fudgy, chocolate truffles – who can resist! They make fabulous gifts at any time of year, shoosh them up by wrapping them in cellophane and tying up with a ribbon. I buy a large roll of cellophane which lasts for ages. And a very long reel of ribbon can be had for not much
Don’t they look good!
What do I need to make Chocolate Truffles
To make 35 truffles you will need
▢ 300 g dark chocolate, the value kind is just fine
▢ 250 ml double cream
▢ 50 g butter Buttery spread
▢ 50 g cocoa powder
How to Make Chocolate Truffles
- Break up the chocolate and place in a large bowl with the Buttery.
- Meanwhile, bring the cream to the boil and then pour it over the chocolate.
- Stir gently until all the chocolate has melted but try not to create bubbles in the mixture.
- Leave this to cool for 2 minutes and then add the butter in two stages. Once the butter has melted the ganache should be smooth and glossy with no oil slicks.
- Set the mixture in the fridge for a minimum of 3 hours or overnight.
- Remove the mixture from the fridge and leave for approximately 15 minutes to come to room temperature.
- Put cocoa into a bowl and dust your hands with it.
- Roll the ganache into balls and then roll them into the cocoa.
- The truffles can be stored for approximately two days.
- You can try wrapping them individually in squares of cheap tin foil and then popping them into small kilner jars, gift bags or inexpensive home made boxes. You can find out how to make impressive gift boxes at Rubber Stamping
What are No Cook Chocolate Truffles Like?
Sticky and fudgy, a dark chocolate dream! If you are not a fan of dark chocolate, try making these easy chocolate truffles with milk chocolate instead.
What Changes Can I Make?
- You can add fine chopped nuts to your truffles of any type
- Fine chopped raisins or dates
- Crushed biscuit
- Add a little alcohol, just a tablespoon to start, and taste
- Or try lemon / orange / lime zest
- Roll them in cocoa, dessicated coconut or very finely chopped nuts for a different finish
- Although truffles are usually made from dark chocolate, you could make some with whatever chocolate you like, milk or white. Or you could even marble them with a mixture of different chocolates
Other Christmas Recipes
Ingredients
- 300 g dark chocolate 3 bars value chocolate, 90p
- 250 ml double cream own brand, 90p
- 50 g butter Buttery spread, 7p
- 50 g cocoa powder 24p
Instructions
- Break up the chocolate and place in a large bowl with the Buttery.
- Meanwhile, bring the cream to the boil and then pour it over the chocolate.
- Stir gently until all the chocolate has melted but try not to create bubbles in the mixture.
- Leave this to cool for 2 minutes and then add the butter in two stages. Once the butter has melted the ganache should be smooth and glossy with no oil slicks.
- Set the mixture in the fridge for a minimum of 3 hours or overnight.
- Remove the mixture from the fridge and leave for approximately 15 minutes to come to room temperature.
- The truffles can be stored for approximately two days.
- You can try wrapping them individually in squares of cheap tin foil and then popping them into small kilner jars, gift bags or inexpensive home made boxes. You can find out how to make impressive gift boxes at Rubber Stamping
Equipment Needed
Notes
What Changes Can I Make?
- You can add fine chopped nuts to your truffles of any type
- Fine chopped raisins or dates
- Crushed biscuit
- Add a little alcohol, just a tablespoon to start, and taste
- Or try lemon / orange / lime zest
- Roll them in cocoa, dessicated coconut or very finely chopped nuts for a different finish
- Although truffles are usually made from dark chocolate, you could make some with whatever chocolate you like, milk or white. Or you could even marble them with a mixture of different chocolates
Nutrition
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