Instructions
HOW TO MAKE THIS RECIPE
- Place the cream and the sugar in a small saucepan and heat together over a gentle heat until nearly boiling.
- Place the chopped chocolate and cubed butter into a large heatproof bowl.
- Pour the hot cream and sugar mixture over the chopped chocolate and butter and leave for a couple of minutes, then stir until smooth. Add salt, stir again, and allow to cool, then transfer the mixture into the fridge for at least 2 hours or overnight.
- Remove the mixture from the fridge, and using a teaspoon or a melon baller, scoop out truffles, and roll them into balls using the palms of your hands.
- Roll the chocolate truffles in cocoa powder, finely chopped nuts or some extra sugar.
Chef's Tip
Chef’s Tip 1: Turn your sugar pink or red by adding 2-3 drops of food colouring gel to the sugar and mix it well.
Chef’s Tip 2: You can also melt some white chocolate and dip the truffles into melted white chocolate.
