Make your own deliciously chocolatey truffles with Woman’s Weekly easy-to-follow, step-by-step guide. We’ve made a mixture of plain and white chocolate truffles using the same recipe for each – just using the different chocolates. White chocolate contains less cocoa solids than plain chocolate, so the white chocolate filling is softer than the plain chocolate filling and so you need to take a little more care when coating them.

Makes: 50-60

Ingredients

For the ganache centres

    • 400g (14oz) chocolate, dark or white
    • 300ml carton whipping cream
    • 2tbsp spirit or liqueur, e.g. brandy or Drambuie

For the coating

    • 500g (1lb) chocolate, dark or white, tempered
    • Melon baller, optional
    • Chocolate-dipping spiral, optional
    • Fine mesh wire rack e.g. roasting rack, optional
    • Chocolate thermometer

Method

    • To make the ganache mixture for the centre, break the chocolate into pieces and place in a bowl. Bring the cream to the boil and pour it over the chocolate. Stir the chocolate until it’s melted. Chill the mixture until it’s firm. It’s best to leave it overnight, but it can be used after a few hours if time is short.
    • Shape the truffle mixture into balls, either by using a melon baller and then rolling them by hand, or scooping out pieces using a teaspoon and shaping into balls. If you have hot hands then run cold water over them and dry them before you start so that this stage is less messy.
    • Place the balls on a sheet of baking parchment and chill them until firm.
    • Dip the truffles, one at a time, into the tempered chocolate, either using the chocolate dipping spiral, or using 2 forks to turn them in the chocolate.
    • The easiest way to remove the excess chocolate and to start to texture the truffles is to roll them along a wire mesh grid. Then transfer them to a sheet of baking parchment. Only dip 1-2 chocolates at a time before adding the extra texture .
    • Use two forks, or dipping forks to add extra texture to the truffles, working quickly before the chocolate sets. If you don’t have a wire gird, then all the texturing can be done at this stage, but take care that any excess chocolate doesn’t ‘pool’ at the base of the truffles. Leave the truffles in a cool place to set.
    • Repeat to coat all the truffles. There will probably be some tempered chocolate left, but it’s easier to work with a bit extra to have room to dip the truffles. This extra chocolate can be poured out onto baking parchment and then broken into pieces and eaten once it’s set.
    • The truffles will keep for up to a week if kept in a cool place (but preferably not refrigerator)

Nutritional information per portion

fat 6.0g saturates 4.0g calories 93(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.