Truffles are some of the easiest chocolates to make, but they have a wonderful, rich flavour. As they are so simple to make, they make great gifts too.
To learn to temper chocolate, see the techniques section for more information.
- 200gr milk chocolate
- 3 tbs heavy cream
- 1 tbs cinnamon powder
- powdered sugar
Makes approx. 30 truffles
Temper the chocolate by heating it to 45°C, bringing it down to 25°C and then heating it back to 29-30°C. For more information on tempering chocolate see the techniques section.
Heat the cream to body temperature (sticking a clean finger in it works best. I heat the cream in the microwave). Add this to the chocolate together with the cinnamon. Stir to combine well, then spoon it into a piping bag.
Pipe mounds of chocolate on some baking paper. The mounds should be about 3cm diameter and just as high. You can get about 30 truffles from the mixture, depending on how big you make them.
Leave the chocolate to harden somewhat, to make them easy to handle. They don’t have to harden fully, they may crack and crumble if they are too hard (although just keep forming them and the heat from your hands will melt it back together. Never throw chocolate away! The final solution would be to eat it, tough choice but somebody’s got to do it)
Spread some powdered sugar on a plate. Take a chocolate mound, make it round in your hand (not for too long, remember that chocolate melts in your hands) and roll it around in the powdered sugar.
Place the truffles on a plate while you finish the entire batch.