Making your own truffles is very simple. Chantal Coady says the secret is to enjoy them while they are fresh, so they are perfect for making at home.
- 210g Chocolate (approx 7% cocoa solids), broken into pieces
- 200ml whipping cream
- 50g liquid glucose or honey
- 50g softened unsalted butter, diced
- Flavourless oil, for greasing
- 500g good quality dark or milk
- chocolate, tempered for dipping
- Cocoa powder, chopped toasted nuts or vermicelli, to decorate
- Melt the chocolate in a bowl over a bain-marie and set it aside.
- Place the cream and glucose or honey in a small heavy-based saucepan and gently heat until it is almost boiling. Remove from the heat and leave for 2 minutes to cool slightly.
- Stir a third of the hot cream into the melted chocolate with a rubber spatula. As the mixture starts to thicken, stir the next third into the mixture, and by the addition of final third you will have a beautifully smooth and glossy emulsion.
- Beat the butter into the emulsion, or blend it in with a stick blender, until it has been fully incorporated.
- Pour the ganache mixture into a shallow container, spread it out evenly and place a sheet of clingfilm over the surface. Leave it at room temperature for 30 minutes–1 hour to firm up. Spoon it into a piping bag and pipe chocolate kisses on to greaseproof paper. Secure the corners of the paper with a little bit of ganache, so the paper doesn’t move, then put the truffles back into the fridge to firm up again.
- Dip the chilled truffle kisses one by one into the tempered chocolate, using a dipping fork or your hands, making sure they are evenly coated, then roll them in cocoa powder, chopped toasted nuts or vermicelli. Place them on a baking tray lined with a silicone mat or greaseproof paper and leave to set.
- Store in an airtight container – they will keep for a week – or place them in cellophane bags to make beautiful gifts.