Valentine’s day is around the corner and whether or not you’re celebrating, you really can’t go amiss with some dark chocolate truffles.
They are such an impressive homemade gift. And, the best bit is that you only need to be in the kitchen for about 15mins. Yes, you heard me. A mere FIFTEEN minutes in total.
Shh… keep that to yourself. Let everyone think you’ve slaved away with some chocolate making wizardry for hours on end. Take the credit. Your secret is safe with me.
Despite how quick and easy these are to make, they really are as good as the ones you buy from fancy chocolatiers – without the fancy chocolatier price tags! T&Cs: you have to use high-quality ingredients.
They’re the perfect little treat for someone special… And you my friend, are someone special!
But, if you are making them as a gift, you might want to double up on this recipe so you don’t suffer from heartbreak when you have to part with them. You’ll definitely make your Valentine smile with these homemade goodies but that shouldn’t come at the expense of your own smile! 😉
Let’s be honest, melt in your mouth truffles are an unmatched treat. I can’t think of a better way to enjoy some chocolate than in the form of these rich, indulgent, velvety, bite-sized goodies. ❤
Pop them in a nice little gift box with some tissue paper and maybe even use some ribbon. It’s the little things, you know.
^ I love the perfectly imperfect shapes.
Rich. Smooth. Decadent. Velvety. Chocolatey. Deliciousness.
Ingredients (Makes 25-30 truffles)
- 200g dark chocolate, broken into chunks (I used 70%)
- 50ml double cream
- 25g unsalted butter
- (small) pinch of salt
- Cocoa powder to dust
- Add the dark chocolate, double cream, butter and salt to a heatproof bowl and then carefully place over a small saucepan, filled with a few centimetres of water on medium-low heat.
- Stir every minute or so with a rubber spatula until the chocolate has completely melted and everything is well combined.
- Take off heat, and place the bowl in the fridge for 1-2hours until firm to touch.
- Next use a melon baller or 2tsps to measure and shape small even sized balls before rolling in the cocoa powder.
- Store in the fridge in an airtight container for up to two weeks. Bring to room temperature before eating.