Truffles are ludicrously easy to make. But your guests don’t have to know that!
These also make the loveliest present to give to people.
Pretend that you slaved for hours whipping up these gorgeous treats and accept the waves of praise that will flow over you.
These are luxurious and taste like silk (and you know silk tastes delicious). They are also really fun to make, so get the kids involved (both big and small) or do as I like to do when I make these and pretend you are on Blue Peter.
The passionfruit adds a little burst of excitement and for an extra Christmassy feel I have rolled mine in icing sugar so they look like little snowflakes, but they are also scrummy rolled in cocoa powder…they could be reindeer noses?
Whip up a batch of these for your friends and be the most popular kid in the playground (of life).
- Juice from 5 passionfruits (approximately 150ml)
- 225g dark chocolate (70%)
- 80ml double cream
- 2 tablespoons of soft brown sugar
- 25g soft butter
- icing sugar or cocoa powder for rolling the truffles in
- First cut each passionfruit in half. Then place a sieve over a small saucepan and scoop the passionfruit into the sieve. Push through using a spoon to try and squeeze as much of the juice as possible into the pan
- Now, add the cream and the sugar to the passionfruit juice in the saucepan and slowly bring to the boil. Then let it simmer away for a minute
- Meanwhile, break your chocolate up into small chunks and pop it into a heatproof bowl. Feel free to do this by bashing with a rolling pin if you need to vent some frustration.
- Once the cream has been simmering away pour it over your chocolate chunks and give it a stir. The heat from the cream will melt the chocolate. Keep stirring until all the chunks have disappeared and then throw in your knob of butter to give it a beautiful gloss.
- (Don’t panic if the chocolate won’t melt – you can encourage it by popping it back into the pan and gently heating for 30 seconds or so)
- It is delicious eaten just as it is. With a spoon. Whilst no one is looking. But if you are intent on making truffles (and you definitely should), I can tell you from experience, it’s a real bore to eat the whole of the mixture because then you have to start again. To make truffles…pop the chocolate cream into the fridge for an hour to firm up
- Shape into balls. I just do this, by scooping some of the chocolate with a teaspoon and then I get stuck in with my hands and roll a vaguely truffle shape. I don’ t like to make mine too neat as I want people to know that I went to the trouble of making them myself! You have to be tactical about these things, you see.
- Then roll in icing sugar, or cocoa powder
And as a little festive treat, can you spot Rudolph’s nose?
Try to give them away as quickly as possible before you eat the whole lot. It has been done. By all the best people.
These will keep in the fridge for a couple of days (good luck with that), just take them out of the fridge twenty minutes or so before you want to gobble them. These are a great thing to serve after supper with coffee. C’est trés chic