Chocolate truffles
You can enjoy classic truffles as they are, or flavoured with chilli, almond extract or Disaronno liqueur.
Makes 45 • Ready in 30 mins, plus setting
50g butter, melted
200ml double cream
600g milk chocolate, broken into small pieces
Flavouring (optional):
¼tsp chilli powder or
1tsp almond extract or
1tsp Disaronno liqueur Cocoa powder or desiccated coconut, for coating
1 Bring the butter and cream to a boil, then remove from the heat. Blitz the chocolate and chosen flavouring, if using, in a food processor, adding the cream mixture a little at a time, until you have a smooth ganache. Set aside for 30 mins until firm.
2 Scoop up teaspoonfuls of ganache and roll between your palms, then roll in either cocoa powder or coconut and place in the fridge to set for a few hours, or overnight. The truffles will keep in the fridge for up to one week, but remove from the fridge a couple of hours before serving to soften slightly and enjoy their full flavour.
Per truffle: 141 cals, 10g fat, 4.9g sat fat, 11.5g carbs
TIP If the ganache should split,
