30 mins to 1 hour
10 to 30 mins
Makes 30
These moreish chocolate truffles are strictly for sweet-toothed chocoholics – keep them under lock and key as they’re addictive and almost too easy to make.
- 300g/10½oz assorted chocolate bars, including dark chocolate, milk chocolate and raisin and nut chocolate, broken into pieces
- 30g/1oz unsalted butter
- 250ml/8¾fl oz double cream
- pinch salt
- 100g/4oz chopped mixed nuts, such as pistachios, roasted hazelnuts and almonds
- Bring a little water to a simmer in a pan. Place the chocolate and butter in a large bowl, then set the bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Stir until melted and glossy.
- Heat the cream in a separate saucepan until almost boiling (but do not allow the cream to reach boiling point). Remove from the heat and allow to cool for 5 minutes.
- Pour the warm cream over the melted chocolate and mix together until smooth and well combined. Stir in a pinch of salt.
- Line a roasting tray with greaseproof paper and pour in the melted chocolate. Set aside to cool, then chill in the fridge until set.
- Once the chocolate mixture has cooled and set, mix the chopped nuts together and sprinkle onto a baking tray.
- Scoop out small portions of the chilled chocolate mixture with a teaspoon, then roll them into balls with your hands. Roll each ball in the chopped nuts until completely coated. Place the truffles onto a baking tray or plate and chill until ready to serve. The truffles will keep for 1-2 weeks.
Roll the truffles into balls that are smaller than normal truffles because by the time you’ve coated them in the nuts they will look a lot bigger! If you prefer to roll them in cocoa powder, you can make them slightly bigger.
