285g dark chocolate (chocolate chips or coarsely chopped)
125 mls full-fat heavy whipping cream
15 mls cherry, coffee or orange liqueur (optional)
1). First, we make the ganache for the Truffle. Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between. This can also be done in a double boiler on the hob.
2). Cover bowl with a plate and let stand for 5 minutes, then stir until chocolate is melted and smooth.
3). Place the bowl in the refrigerator for 6 hours. Do not be tempted to shortcut it by freezing it, as the consistency will not turn out right. You can leave these in the fridge overnight, but you may need to let the bowl sit on the counter before you begin scooping.
4). Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well. We want the plate to be chilled so they don’t melt.
5). To roll your Truffles, place your coatings of choice in a small bowl or plate.
6). Remove Ganache from fridge. The chocolate mixture should be firm (softer than cold butter but firmer than a nut butter).
7). Get an ice pack or bag of frozen peas from the freezer for cooling your hands. Cover with a paper towel. If you don’t want to use this method, you can run your hands under cold water to keep them cool.
8). Scoop up a tablespoon, then use a teaspoon to scoop the mixture out into your hands. Roll into ball with your clean, cool hands. Place them on the chilled plate. Repeat with remaining chocolate mixture, chilling hands whenever you need to.
9). Once all balls are rolled, roll in cocoa or Coatings of choice. Store these in the fridge. They will last several weeks.
Coating suggestions: Roll your truffles in cocoa powder, icing sugar, caster sugar, finely crushed nuts, sprinkles, desiccated coconut, crushed candy canes, chocolate shavings. You can be creative here!