"It doesn't get any simpler--or more delicious--than this. Dark chocolate and cream come together to form divine, melt-in-your-mouth dark chocolate truffles. Use good-quality chocolate for the best results. A tablespoon of rum or brandy can be added in with the vanilla, if desired. These sweets, like most truffles, have several extensive chilling periods, so make sure you leave enough time when making them.
9 ounces dark chocolate either the 85% or 72% chocolate, finely chopped
2/3 cups cream
1 tsp vanilla extract
½ cup cocoa powder
1. Prepare a baking sheet by lining it with aluminium foil or greased proof/parchment paper. Place the chopped chocolate in a large bowl.
2. Place the cream in a small saucepan and scald it until bubbles begin to appear around the sides of the pan. Pour the cream over the chocolate and allow it to soften and melt the chocolate for one minute.
3. Using a whisk, gently stir to incorporate the cream and chocolate. Add the vanilla and stir until well-combined, but do not stir too vigorously or you will incorporate air bubbles.
4. Cover the truffle mixture with cling wrap and allow it to cool to room temperature. Once cool, refrigerate until it is firm enough to spoon, about 2 hours.
5. Using a teaspoon or cookie dough scoop, form small 1-inch balls from the ganache and place them on the prepared baking sheet. Repeat with remaining ganache. Return to the refrigerator to chill for another hour.
6. Place the cocoa powder in a small bowl or pie tin. Dust your hands with cocoa powder and place a truffle in the cocoa, rolling it until it is coated. Roll the truffle briefly between your palms to form a round shape, then place it back on the baking sheet. Repeat with the remaining truffles.
7. If you have different varieties/shades of cocoa powder, you can experiment with rolling the truffles in two different cocoas, creating stripes or dots of different colours. Truffles can also be topped with chocolate shavings. Store the truffles in an airtight container in the refrigerator, and bring them to room temperature before serving."
All the best Jan