There’s a really simple way of making beautiful chocolate truffles. Take some chocolate, break it up into a bowl over water in a pan on a medium heat, and slowly melt it. For this I’d use 60 per cent chocolate. You can buy loads of decent stuff from the supermarkets now.
When it’s nice and softly melted, add your cream. I’d use 50/50, half chocolate, half cream. If you add more chocolate and less cream your chocolate truffle will be harder, while obviously more cream and less chocolate will result in a softer truffle. Double cream or whipping cream is fine. The key thing here is that you add a third of the cream at a time. So, just add a third then combine it. When it’s combined, add another third and combine it and then the final third.
Leave it to cool, then pop it in the fridge. To form the truffle, use a little spoon or a melon baller to get a ball of chocolate, roll it in your fingers, then just chuck it in some cocoa powder. And you’ll have some stupidly smooth chocolate truffles.
It will make you really fussy, because they’re so much better than the stuff you can buy. Let them come up to room temperature before you serve them. You could spread this mixture onto biscuits or it would make the base of a beautiful chocolate tart. The trick is the addition of the cream in three stages.