The classic truffle and the coconut truffle

1

Ingredients

  • For the classic truffle:

  • 1L double cream
  • 250 grams sugar
  • 910g 70 percent dark chocolate, finely chopped
  • 110g butter

  • For the coconut truffle:

  • 770ml double cream
  • 250 grams sugar
  • 910g white chocolate, finely chopped
  • 110g butter
  • 4 tbsp toasted coconut
  • Melted chocolate, for dipping
  • Cocoa powder, for rolling
  • Toasted coconut, for rolling

Use imperial measurements

Method

How to make The classic truffle and the coconut truffle

For the classic truffle:

1) Boil cream and sugar. In a separate bowl add finely chopped chocolate. Once cream has been brought up to the boil, pour it slowly over the chocolate whilst whisking, then add the butter. Once combined, set aside in a cool place, but not in the refrigerator.

The coconut truffle:

1) Same procedure as above, but add toasted coconut to the mixture.

2) For dipping truffles, have some chocolate melting over a double boiler. The water should be simmering and not boiling or you will burn the chocolate. The truffles can be piped onto a sheet of greaseproof paper in small dollops and chilled slightly can be scooped out with a small teaspoon and rolled by hand, or finally use our "Me a Chocolatier kit" small hollow chocolate shells. You can dip in the melted chocolate and/or you can roll in the cocoa powder or toasted coconut.

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