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Milk Chocolate Truffles


The following recipe will make about 40 chocolates

Ingredients

  • 200g of Milk Chocolate (chopped finely)
  • 100ml of Double Cream
  • 25g of Butter (slightly soft and cut into small chunks)

You can adjust this recipe to combine any of your favourite flavours by substituting some of the cream with a liquid or jam of your choice. To create a fruity Raspbery flavour you could use 50ml of Double Cream and 50ml of fruit puree, we make our own with fruit grown on a local farm, they taste beautiful but be creative, use whatever you like or can get hold of.

Equipment

Our recipes use simple equipment you'll find in your own kitchen, no need for posh equipment or fancy skills, you will need to prepare the following items, you must make sure they are clean and completely dry:

  • Plastic Bowl
  • Wooden Spoon or Plastic Spatula
  • Small Saucepan
  • Baking Tray
  • Baking Paper (or plastic sheets – punched pockets are perfect)

Method

  1. Place the chopped chocolate in a plastic bowl and set aside
  2. Put the cream and flavouring (if you are using) in a small saucepan. Heat the mixture slowly, stirring so it does not stick to the bottom. To make your chocolates last longer add a tea spoon of liquid glucose, golden syrup or honey, these will affect the taste of your chocolates, don't worry if you don’t want to add it, you will just have to make sure you eat them within a few days. Once the cream comes to a rolling boil pour directly over the chocolate. Let this sit aside for a couple of minutes before stirring.
  3. Stir the hot cream and chocolate mixture together until all the chocolate is melted, add the butter and stir until the mixture is all combined. Put the mixture aside until it starts to set
  4. Cover a clean baking tray with Baking Paper or sheet of plastic
  5. Spoon out the chocolatey mixture into equal sized balls, don't worry they don't need to look perfect. If the mixture is too soft or sticky place it in the fridge until it's a bit firmer.
  6. Allow to set for an hour and roll each lump in your hands to form a small ball. If the mixture is a bit sticky leave the centres over night to set , put them in the fridge or dust your hands in cocoa powder.
  7. Ideally leave your chocolates over night to set , make sure you cover them and put them somewhere safe and cool, just to make sure they don't go missing before you finish them.
  8. Your truffles should be ideal to eat as they are, roll in cocoa powder, crushed biscuits or nuts, or you can dip them in a gorgeous chocolate to form a lovely crisp shell.
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