Don’t you always get so annoyed that when you want to get a recipe from a blog that you have to scroll through pages and pages of (most of the time) not very interesting stories…….we won’t do that, promise. You just get the good stuff as it is, the way you want it! Having said, I just want to warn you that these truffles are dangerously addictive, so make sure you have the discipline to not eat everything when you start making these.
ps: these truffles also make for an excellent home made Christmas gift!
- 125 g. dark chocolate of good quality. The better the chocolate, the tastier your truffle
- 65 g. sugar
- 110 g. cream
- 2 g. salt (optional)
- 25 g. butter
- for decorating: finely chopped nuts (for example hazelnuts), grated coconut, cinnamon or chocolate sprinkles, basically whatever you like best!
The numbers of the instructions go with the order of the pictures. Just a heads up before you start: please be careful with making the caramel, boiling sugar is super, super hot and you could easily burn yourself.
- Measure all your ingredients. Chop the dark chocolate into small pieces and put them aside in a heat-proof bowl.
- Slowly simmer cream, butter and salt on the stove until the butter is melted, then turn off the heat.
- Put the sugar in a small pot and add 15 g. of water. Don’t stir or move the contents around. Just put them on the stove on medium-high heat.
- The sugar will melt and then the sugar syrup will start to boil. Still, don’t do anything, just keep your eye on the pot and check if the sugar syrup starts changing color.
- If the syrup starts to change color like in the picture, get ready to add your cream and melted butter in the boiling sugar.
- Wait as long as possible with adding the cream, the darker the caramel, the better it tastes. But be careful, sugar caramelizes very quickly, if you wait too long the sugar will burn and you need to start from scratch again….
- Slowly and carefully stir the cream contents bit by bit in the sugar caramel. It will start hissing and will come up in your pot, but that is exactly what it’s supposed to do! Keep stirring, so that the caramel will not crystallize in the bottom and edges of your pot.
- After you added all the cream into the caramel, pour it over the chopped chocolate. Let it sit for 3 minutes, then gently stir it through until it becomes a smooth, velvetty chocolate ganache. Let the chocolate cool off for at least 4 hours in the fridge before making the truffles.
- After 4 hours, take the chocolate ganache out of the fridge and use a teaspoon to make little scoops of chocolate like on the picture. You should be able to make at least 25 – 30 medium sized truffles with this amount. Make them as big as you like!!!
- Then use your hands to roll the scoops into little balls. Your hands might get a little dirty here 😉
- Finally, dust your truffles with your favorite decoration by covering them completely in a bowl and turning them over for a few times before putting them on a plate. Let them sit in the fridge for 2 more hours for the best result. The truffles should be eaten within a week after preparing, because they contain fresh cream.
We always make these truffles with organic ingredients only. Good for the planet and good for you!