Today on the kids' cooking club, we made chocolate truffles.
The recipe is extremely easy and the end result is extremely good.
In this case we used 100 grams of good quality, high cocoa chocolate and 100 millilitres of cream. Plus a pinch of salt and some cocoa for rolling the truffles in. You could also roll them in coconut, crushed nuts, or dip them in melted chocolate.
You will also need a pyrex dish with a lip that fits over a pan to hold it, some baking paper, some disposable gloves, and a dish that can hold the truffle mix overnight before rolling.
This makes about 12 - 15 truffles.
First chop up the chocolate and put it in a heatproof dish above some boiling water - this must be lower than the bowl with the chocolate.
When the chocolate has melted, stir it through with a fork and take it off the heat.
Clean the fork in whatever way makes you happiest.
Warm the cream in a pan and just before it starts to boil, add it to the chocolate, together with a pinch of salt.
Stir it quickly so that the chocolate doesn't harden. If it hardnes a bit, it is ok, you'll have some delicious chocolate lumps in your truffles.
When it's is thoroughly mixed, you should have a glossy chocolate mix.
Clean the fork in whatever way makes you happiest
Pour the mixture into a baking paper lined bowl and put in the fridge for at least 4 hours, but ideally overnight.
Again, clean the utensils in whatever way you choose.
The next day
Sieve some cocoa powder onto a plate.
Take a truffle sized piece of the cold mixture, Roll it into a ball, then roll it around the cocoa powder.
Eat and enjoy.
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