Bitter chocolate & chambord truffles
These intensely dark truffles are the perfect way to show off this delicious black raspberry liqueur.
- 220ml whipping cream
- 30g icing sugar
- 250g good quality dark chocolate (68%)
- 40g unsalted butter, chopped into pieces
- 50ml chambord black raspberry liquer
- 200g good quality milk chocolate (37%)
- cocoa powder
1. Mix the whipping cream and sugar thoroughly and bring to the boil in a small saucepan. Once boiled, remove from the heat to cool slightly whilst you melt the chocolate.2. Melt the dark chocolate by chopping or breaking into small pieces and putting into a glass bowl set over simmering water.3. Once melted, add the cream and stir to form an emulsion. Add the butter and chambord and stir again until thoroughly mixed. Leave to set slightly in a cool place so that it can be piped (approximately 2 hours - but you can refrigerate if it needs a helping hand).4. Fill a piping bag and pipe long lines of the ganache, about finger width wide, on to a grease proof paper lined baking sheet. Leave uncovered, to fully set overnight.5. Using a warm knife, chop the ganache lines into 3-4cm “logs”.6. Melt the milk chocolate by breaking the bar into small pieces and heat at full power for 20 second intervals in a microwave. After each blast, stir the chocolate until fully melted.7. Cover your (washed) hands with the melted chocolate and use them to coat each truffle with a thin film of milk chocolate. Immediately drop each truffle into a bowl of cocoa powder to finish.8. Leave to set for a couple of hours. These can be stored in an airtight container in the fridge for up to one week, but are best eaten at room temperature.
DetailsPrep time: Cook time: Total time: Yield: 30 truffles