Chocolate Truffles

Recipe by
Simon Johnson
This recipe serves 100 small truffles

Ingredients

Method

Ingredients

Method

  1. Chop the chocolate and put it into a bowl, set aside
  2. Warm double cream over a bain marie of hot water
  3. Reduce heat to a gentle simmer
  4. Add a little of the chocolate to the hot cream, a bit at a time over the bain marie, whilst stirring gently with a spatula
  5. Continue to add the chocolate to the cream, until all the chocolate is incorporated
  6. Once the chocolate mixture is smooth, add the butter cubes to the ganache bit by bit, whilst stirring continuously
  7. Pour into a shallow container and chill until firm, (approximately 2 hours)
  8. To make the truffles, dip a melon-baller into hot water and roll to create small balls out of the ganache
  9. Dip the ganache into the powdered cocoa & set aside on a serving plate
  10. Refrigerate until serving

Buy the Ingredients