Chocolate Truffles by Chris Horridge

Ingredients

240g single cream

40g glucose

290g chocolate (65% cocoa solids)

Preparation

• Melt the chocolate slowly to about 50C.

• Bring the cream and glucose to the boil and then remove from heat.

• Place the cream mix in a bowl and using a spatula slowly beat in the chocolate.

• Use a hand or stick blender with a blade attachment to blend the truffle mix to a silky smooth and glossy finish.

• Leave the mix to set in a cool area, ideally 10C.

• Over a period of time (preferably overnight) the mixture will set so it can be balled but will instantly melt in the mouth.

• Using a small petit four type Parisian scoop make balls and immediately drop into the cocoa powder.

• Using a fork to allow excess cocoa to fall off, place the truffles on a presentation tray and serve.

Chefs Tips

Spices can be added to the cocoa powder for a taste of the exotic.

Always use the finest quality chocolate for making truffles, you really will notice the difference!