These chocolate truffles are incredibly straight forward to make, and are an impressive dinner party addition, or purse friendly festive gift. This recipe is ideal for providing a perfect homemade Christmas gift .
SERVES: 12
INGREDIENTS
Decorations of your choice
150g (5oz) milk, dark or white chocolate, roughly chopped
60ml (2fl oz) double cream
15g (1/2 oz) unsalted butter, softened
TOP TIP: These chocolate truffles will last up to 2 weeks in the refrigerator and for around 4-6 months in the freezer
METHOD
1. Place the chopped chocolate into a heatproof bowl and set aside.
2. Pour the cream into a small saucepan and add the butter. Heat gently until it just comes to the boil. Remove from the heat and pour over the chocolate.
3. Whisk them both together until completely melted and smooth.
4. Leave to cool completely. Then cover with cling film or a clean tea towel and chill for 2 hours or until the ganache has set.
5. To shape the truffles, use a small ice cream scoop, melon baller or teaspoon to scoop out balls of the ganache. Carefully roll with your hands to make a smooth truffle ball (you may want to rinse your hands under cold water and dry thoroughly before making these as they will melt quickly from the heat of your hands). Place onto a baking tray lined with greaseproof paper or into individual mini paper cases and repeat with the remaining ganache.
6. Let your creativity run wild with the decorations. Chopped hazelnuts or pistachios, desiccated coconut, cocoa or beetroot powder all make showstopping truffle decorations.
A feast of flavours to satisfy those sweet cravings, this is a belter of a bread and butter pudding, which really packs a punch! Perfect for Christmas gatherings
Brussels sprouts – they’re a festive classic that usually divides people. Yet with a simple addition of pomegranate and flaked almonds, even the most doubting of Christmas dinner diners could be won over by this recipe
These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard – topped off with puff pastry. Tasty!
Join Sara Whatley in making some yummy festive recipes that the kids (and adults!) will some yummy festive recipes that the kids (and adults!) will love getting stuck into
This is the perfect, homely dinner to look forward to as the autumn nights draw in. Adele Trathan explains how to make this delicious casserole that is baked and served straight from the pumpkin
This is a hearty autumn or early winter version of Minestrone Soup served with a lovely homemade pesto. Containing such a variety of vegetables – it will definitely up your 5-a-day quota
Even in outer space, there’s nothing quite like a cappuccino muffin. Star Trek legend William Shatner goes boldly into the kitchen and delivers the goods...
Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests
This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue
Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.
Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert
One of the wonders of Sussex is the capacity to create food and drink of outstanding quality and Highweald Wine is one such example, producing English Sparking Wines of exceptional standard – Robert Veitch went to find out more, and enjoy a glass or two
This simple but delicious cake is made in a food processor, so it takes just minutes to prepare. Serve it with a simple lemon and sugar glaze and sprinkle with a few roughly chopped pistachios and dried rose petals
Pasta is perfect for an easy spring supper and ‘Pappare’ means ‘to gobble up’ in Italian, which is the destiny of this dish! If you prefer a little less spice, then simply reduce the quantity of harissa
Recipe: Tiramisu Bread & Butter Pudding
Recipe: Brussels Sprouts with Pomegranate & Almonds
Recipe: Chocolate, Banana & Pecan Cookies
Recipe: Chicken & Mushroom Pot Pies
Kids Zone: Make Your Own Festive Treats!
Recipe: Hearty Beef & Pumpkin Stew
Recipe: Autumn Minestrone Soup
Recipe: William Shatner’s Cappuccino Muffins!
Kids Zone: Apples, Apples and more Apples
Recipe: Red Velvet Cupcakes
Recipe: Saffron & Lemon Chicken Joojeh Kebabs
South Carolina BBQ Chicken Thighs
Weddings: The Food of Love
Vino, Vidi, Vici: The Vineyards, Breweries & Distilleries of Sussex
Recipe: Raspberry Blancmange
Recipe: Sizzling Spare Ribs with BBQ Sauce
Highweald Estate: Wines of Outstanding Natural Beauty
Recipe: Salted Caramel Praline Brownie
Recipe: Olive Oil, Pistachio & Lemon Cake
Recipe: Pappardelle with Rose Harissa, Black Olives & Capers