Basic Dark Chocolate Truffles  

Friday, January 30, 2009


  • 350g dark chocolate, chopped
  • 5 tablespoons double cream
  • 1 teaspoon vanilla extract


  1. In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavouring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Form balls and roll in coatings.


To flavour truffles with liqueurs or other flavourings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

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