200 g dark chocolate good-quality, 70% cocoa solids
200 ml thickened cream
25 g unsalted butter
dark rum, or
coconut rum, or
Irish cream liqueur, or
orange essence, or
sea salt flakes
dark cocoa powder
whole hazelnuts, chopped
shelled pistachio nuts, chopped
- Chop the chocolate into small pieces and put it in a large bowl.
- Put the cream and butter into a saucepan, and heat gently until the butter melts and the cream reaches simmering point. Pour it over the chocolate.
- Stir the chocolate into the cream until you have a smooth mixture.
- Add any of the flavourings to the truffle mix (or you can just leave them plain). If using alcohol, 1-2 teaspoons should be enough for a subtle hint, but don’t overdo it or the truffles will be too soft. If you are trying orange essence or sea salt, just add a couple of drops or a pinch of salt, then taste the mixture before adding more. Cool and chill the mixture for at least 4 hours or overnight, if you like.
- Dip a melon baller (or teaspoon) in hot water and scoop out a small ball of the truffle mix.
- Put the ball on a tray lined with baking paper and repeat, dipping the baller into the water each time to keep it warm so the truffle slides off easily
- Put your coating ingredients in different bowls.
- Drop the truffles into the bowls one by one and roll until they are completely coated.
- Put them on a clean sheet of baking paper in an airtight container and keep them chilled until you want to eat them. They will last 3-4 days in the fridge.