It’s Chocolate Week and what better way to celebrate than to make these easy truffles. I’ve had this recipe hidden in my recipe file for years after then recipe resurfaced a few months back for a maths evening I did in school where maths was taught through different means including cookery. I had forgotten how easy these truffles are to make and they certainly went down very well with both pupils and parents alike. It’s such a simple recipe. Minimum 2 ingredients and can be easily altered depending on tastes. For speed it can be done in the microwave making it perfect to make with children.
When it come to melting chocolate I’ve discovered that if using dark chocolate use either supermarket basics brand or a decent brand of chocolate (like Green & Blacks) as these melt the best; though with dark you will notice a significant difference in taste between cheap dark chocolate and the more expensive brands. With milk chocolate stick to cooking chocolate as Galaxy, Dairy Milk and the like have a tendency to seize when you don’t want them to and for white chocolate I really like G&B as it isn’t too sweet, but I have also used Milkybar with success.
Be warned these are very rich so don’t feel bad about being stingy when it comes to the size of the truffles.
Makes 30 (approx)
200g dark chocolate, broken into pieces
4 tbsp condensed milk
flavourings e.g. 2 tsp orange extract
Cocoa/icing sugar/desiccated coconut for rolling truffles in
1) In a microwave proof bowl mix together chocolate, condensed milk and flavouring.
2) Heat the ingredients. At 10 second intervals stir the chocolate. When the chocolate has melted remove the bowl from the microwave.
3) Continue to stir until the ingredients turn into a fudge-like consistency. It does begin to look like the chocolate has seized but don’t worry, it is meant to do this. Allow it to cool for a few minute.
4) Take tsp of the mixture and roll into balls. Roll in coating then place on baking parchment to set and harden. If wish to dip the truffles in chocolate allow the truffles to first cool then dip in melted chocolate and leave to set on parchment.