Chocolate Truffles by Heston Blumenthal
This recipe is by Heston Blumenthal from his How To Cook Like Heston TV programme.
Mum and I used the ganache part of this recipe previously to make the filling for our hollow chocolate Easter-themed moulds (see my previous blog). To use the leftover ganache, we continued with the rest of the recipe to make the chocolate truffles, which was just forming balls of ganache and covering them in cocoa powder.
Here is Heston’s full recipe which he says “at the heart of a good chocolate truffle is the ganache. …it’s just 50:50 cream and chocolate and it’s really easy to make”.
Makes 25 truffles
300ml double cream
300g dark chocolate, chopped (minimum 65% cocoa solids)
1 tspn salt
Place the cream in a pan over a medium heat and bring up to a simmer.
Melt the chocolate in a large bowl over a saucepan of simmering water.
When the cream is simmering, remove the pan from the heat, add the salt, and add to the melted chocolate a third at a time, making sure that the cream is thoroughly incorporated after each addition. Allow to cool slightly.
Pour the chocolate mixture on to a lined tray and leave to stand at troom temperature for 4 hours, then place in the fridge for 5-6 hours or until set.
Using a small melon baller, scoop balls of the chocolate out of the gananche then roll in cocoa powder before serving.