Ahh, it’s Christmas! I made a batch of chocolate truffles yesterday, and mmmmm, they are so good! I wish I could give one to each of you, but as that’s a little unfeasible, my gift to you is the recipe so you can make your own. They only take a few minutes to make (plus time to set) and make lovely gifts, if you can bear to part with any! I think they are out-of-this-world delicious with Tia Maria, but you can use your favourite spirit instead – rum, Kahlua, etc – or even omit the alcohol and substitute with the same volume of milk for a teetotal version.
Chocolate Truffles (makes approx 30)
- 4 oz / 120 g chocolate (semi-sweet or unsweetened)
- 10 oz / 300 g / 2 ¼ cups icing sugar (aka powdered/confectioners’ sugar), sifted
- 2 oz / 60 g / ¼ cup unsalted butter
- 1 tbsp Tia Maria (or alcohol of choice)
- Optional: chocolate sprinkles, cocoa powder or icing sugar for decoration
- Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water.
- Add alcohol and stir to blend.
- Gradually add the sifted sugar and stir until all the sugar has been incorporated.
- Divide the mixture into approx 30 pieces and roll each piece into a ball in your hands.
- Roll each ball in chocolate sprinkles, cocoa powder or more icing sugar (or leave plain if preferred).
- Place each truffle into a paper case and leave to set for 4-5 hours.
Store any leftovers in an airtight container – they will keep for weeks, but I doubt they’ll last that long!
Bon appetit, and happy holidays!