Chocolate Truffles
24
15 min
10 min
Ingredients
-
285 g Novibloc Dark Chocolate (in melting form)
-
2 tbsp (30 g) unsalted butter
-
125 ml Elmlea Double Alternative to Cream
-
½ cup desiccated coconut
-
¼ cup unsweetened cocoa powder
-
½ cup crushed peanuts (finely crushed so they stick)
-
⅓ cup sprinkles or similar decorations
-
¼ cup icing sugar
Method
- Place the dark chocolate, butter and cream into a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat this three more times (a total of 4 bursts), stirring after each one.
- Cover the bowl with a plate and leave it to stand for 5 minutes.
- Stir the mixture until smooth and fully melted — this is your ganache.
- Put the bowl in the fridge and chill for at least 6 hours, or overnight, until the ganache is firm enough to roll.
- While it chills, place a tray or plate in the fridge to get cold — you’ll use this to hold the truffles later.
- When the ganache is ready, prepare your coatings by placing each into a small bowl or onto a plate.
- Scoop a spoonful of the ganache using a tablespoon, then use a teaspoon to help you drop it into your hands.
- Roll the mixture into a ball using your hands. If the mixture is sticky, chill your hands between rolls or run them under cold water and dry them.
- Place the rolled ball onto the chilled tray or plate. Repeat until all the ganache is used.
- Roll each ball in your chosen coating (like cocoa powder, coconut, nuts, icing sugar or sprinkles) until fully covered.
- Keep the truffles in the fridge but bring them to room temperature before serving so they’re soft and creamy inside.
