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Dark Chocolate Truffles

Dark Chocolate Truffles


Makes 2 cups ganache / 32 truffles
Preparation: 5 – 10 minutes, plus about 2 hours for chilling and 15 – 20 minutes to shape and dust the truffles

1/4 cup unsweetened Dutch-process cocoa
1 450g good quality bittersweet or semi-sweet chocolate, broken into 2.5cm pieces, chilled
3/4 cup + 1 tablespoon heavy cream
2 tablespoons unsalted butter
3 tablespoons brandy or other liqueur
1-1/2 tablespoons vanilla

Insert the metal blade. Pulse to sift the cocoa remove and reserve. Pulse to finely chop the chocolate, 20 to 30 times. Heat the cream in a saucepan or in the microwave until it is just bubbling at the edges. Stir in the butter. With the machine running, pour the mixture down the small feed tube and process until the mixture is smooth, about 1 minute. Scrape the work bowl.

With the machine running, add the brandy and vanilla process to incorporate, about 10 seconds. Transfer the mixture to a small bowl. Cover with a piece of plastic wrap placed directly on the chocolate. Refrigerate until firm.

Divide the ganache into 32 equal portions. Shape into imperfect balls. Refrigerate 30 minutes. Dip the balls into the cocoa to coat lightly. Refrigerate for up to a week, or freeze for a month, well wrapped. If necessary, redust the truffles in the cocoa.

Nutritional analysis per truffle: Calories 100 (62% from fat)  – carbo 9g  – pro 1g  – fat 7g sat. fat 1g  – chol 10mg  – sod 3mg  – fibre 1g

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