My mother-in-law has a thing for dark chocolate so what else could I give her for Mother’s Day than homemade chocolate truffles? These are super rich little mouthfuls of sweetness – you only need one (or maybe two) to hit the spot. But before you switch off – truffles are hard to make, right? – think again. These take no time or effort – our little secret!
You will need
200g dark, high quality chocolate (I used 100% cocoa solids by Willie’s Cacao, with a touch of summer fruits)
100ml double cream
Icing sugar, for dusting
1. Melt the chocolate and cream together – either by placing both in a pan over a low heat, and stirring constantly, or by microwaving for 30 seconds, then stirring for 30 seconds, and repeating until combined.
2. When the mixture has thickened and turned a deep, glossy brown, stir through two teaspoons of honey (add more if you prefer a sweeter taste). You may not need this if using chocolate with a lesser cocoa solid content. Leave to set for around an hour.
3. Cover a plate with cling film and dust with icing sugar. Using a teaspoon, scoop out small balls and place on the plate. When you have used up all the mixture, dust the tops of the balls with icing sugar and put in the fridge for 10-15 minutes.
4. Package in a cellophane bag or small gift box and keep cool, until ready to serve.