Annabel Karmel's Chocolate truffles
- Preparation and cooking time
- Prep:
- Cook:
- plus two hours to set
- A little work
- 350g Plain chocolate
- 110g Milk chocolate
- 175ml Double cream
- 50g Unsalted buttersoftened
- 1 Vanilla pod
- Cocoa powderor desiccated coconut
Method
step 1
Break the chocolate into small pieces and put in a heatproof bowl with the cream and butter. Split the vanilla pod, scrape the seeds into the bowl, then add the pod.
step 2
Put the bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water, and melt the chocolate and butter, stirring until smooth. Remove the vanilla pod.
step 3
Transfer the bowl to the freezer and cool for 10-20 minutes, stirring every five minutes until the mixture has thickened.
step 4
Line a baking tray with baking parchment. Spoon out mounds of mixture with a teaspoon and roll in your hands to form a ball.
step 5
Refrigerate for around two hours until firm, then dust with cocoa or desiccated coconut. If you are making these for adults, add a splash of brandy or rum to taste. Store in the fridge and eat within a week.