Truffles are so easy to make, and look very fancy. I made these, along with some other lovely chocolates, to give to my Pop for his 80th birthday. He likes dark chocolate, and I thought he may like them flavoured with a little cherry port I bought at the Capital Region Farmers Market. You can substitute your favourite liquor. Equally you can use either white or milk chocolate. If you use a different chocolate, don’t roll them in icing sugar. You could roll them in cocoa instead, or just leave them plain. I think this variation works well rolled in icing sugar; a little sweetness cuts through the rich, slightly bitter chocolate.
Makes about 30
|150||grams||dark, fair trade chocolate|
|100||grams||dark chocolate, additional|
|2||tablespoons||pure icing sugar|
Gently melt the chocolate and cream together in a small saucepan. Add the cherry port, mix till well combined, and leave to cool in the refrigerator. When set, remove from the fridge and scoop out a teaspoon of the mixture. Roll into a small ball and arrange on a plate or tray. Repeat till you’ve used the whole mixture. Place the balls in the freezer to firm up and chill.
Meanwhile, heat the additional chocolate in a double boiler, or in a bowl over a saucepan of boiling water. When the chocolate is melted, turn off the heat and leave the bowl over the saucepan. Tip the icing sugar onto a small plate. When the chocolate balls are hard, remove them from the freezer one at a time, dip them in the melted chocolate. Allow the melted chocolate to drain a little, before rolling them in the icing sugar and leaving them to set. If you wish, you can serve the truffles in small chocolate foil cups.