175ml double cream
225g plain chocolate broken into chocolate button-sized pieces
1 tbsp icing sugar, cocoa powder or nuts (for rolling truffles in)
- Cover a large, heavy chopping board or a baking tray tightly and completely with clingfilm or waxed paper to place the truffles on to set.
- Place the chocolate in a large mixing bowl at least 1.75 litres in capacity. In a small saucepan, bring the cream to a rolling boil and immediately pour over the broken chocolate. Blend thoroughly until all the chocolate is melted.
- Allow the mixture to cool, uncovered, completely for 1-1½ hours at room temperature until it is set.
- When the mixture has set, use a teaspoon to spoon out bite-sized pieces. Dust your hands lightly with icing sugar to prevent them sticking and roll the pieces into balls in the palms of your hands.
- Immediately roll the truffles in sifted cocoa powder, icing sugar or finely chopped nuts and place on the prepared tray to set
The truffles can be kept, covered in an airtight container in the fridge, for at least a week. Sprinkle them with a little extra cocoa powder from a sieve or tea strainer at the last minute if they need freshening up.
Kids can help
Biscuit and sweets