If only to have an amazing bowl to lick clean these bite size chocolate treats are worth the very little effort they take to make and are a great gift if you’re going to dinner at a friend’s. The only time consuming part is waiting for them to set in the fridge. Just a simple ganache with some added ingredients – you decide what…. Roll them in toasted nuts, coconut, toasted sesame seeds maybe? Or add a little piment despelette to the mixture before setting for a grown-up kick.

Chocolate truffles look like their earthy white or black namesakes, rough lumps of treasure rooted out by pigs and dogs to be sold for outrageous prices to restaurants and consumers around the world. The chocolate version is rather more accessible and a lot tastier in my book.

Ingredients

  • 200 gr good quality chocolate – what you like to eat…not too bitter
  • 180ml pouring cream
  • 30 gr butter
  • zest of half a large orange
  • 3 – 4 tablespoons good quality cocoa powder for dusting

Optional ingredients

Toasted chopped nuts, coconut, sesame seeds, liqueur…

Making

Chop the chocolate into small pieces in a bowl and set aside. Put the cream and butter in a pan and bring slowly to a boil. Pour the cream mixture over the chocolate and stir in the orange zest until the chocolate is melted and the mixture smooth. cover and put in the fridge for a few hours until the mixture is hard enough to handle. Prepare a sheet of parchment paper or a tray of mini cupcake cases. Then take a spoon and scoop out small balls of mixture. Use your hands to roll them into roughly hewn ‘truffles’. Then roll in the cocoa powder before placing in the cases or on the parchment paper ready to be refrigerated. They’ll need at least 4 hours in the fridge or better still leave them overnight before serving.