Dark chocolate truffles

Delight a chocolate fiend this Christmas with a box of these decadent, easy-to-make truffles
Dark chocolate truffles

The chocolatiers at Cow & Cacao, Darts Farm, share their recipe for dark chocolate truffles

dartsfarm.co.uk

Makes    30 dark chocolate truffles

For the chocolate ganache:

  • Darts Farm single‑origin dark chocolate 300g, broken into pieces
  • Whipping cream 150ml
  • Glucose syrup or honey 50g

To finish:

  • Dark chocolate 500g
  • Cocoa powder 25g
  1. For the ganache: line a 20cm square tin with baking parchment.
  2. Gently melt the dark chocolate, either in the microwave or a bain‑marie.
  3. Put the cream and glucose or honey in a small heavy‑based saucepan and gently heat until almost boiling, then remove from the heat.
  4. Stir ⅓ of the cream mixture into the melted chocolate. As it starts to thicken, stir in another ⅓ of cream and then the final ⅓ until fully incorporated, smooth and shiny.
  5. Pour the ganache into the lined tray and spread evenly. Leave in a cool, dry place to set overnight.
  6. Remove the ganache from the tray and cut into equal‑size squares. If the ganache is too sticky, place it in the freezer for no longer than 10 minutes.
  7. To finish: using the seeding method, temper the dark chocolate. Place the cocoa powder in a shallow bowl.
  8. Dip the ganache squares in the tempered chocolate and then roll in the cocoa powder. Once all the squares have been dipped, remove any excess cocoa powder by placing them in a sieve and tapping gently.

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FOOD Magazine issue 187

You will need

For the chocolate ganache:

  • Darts Farm single‑origin dark chocolate 300g, broken into pieces
  • Whipping cream 150ml
  • Glucose syrup or honey 50g

To finish:

  • Dark chocolate 500g
  • Cocoa powder 25g

Method

  1. For the ganache: line a 20cm square tin with baking parchment.
  2. Gently melt the dark chocolate, either in the microwave or a bain‑marie.
  3. Put the cream and glucose or honey in a small heavy‑based saucepan and gently heat until almost boiling, then remove from the heat.
  4. Stir ⅓ of the cream mixture into the melted chocolate. As it starts to thicken, stir in another ⅓ of cream and then the final ⅓ until fully incorporated, smooth and shiny.
  5. Pour the ganache into the lined tray and spread evenly. Leave in a cool, dry place to set overnight.
  6. Remove the ganache from the tray and cut into equal‑size squares. If the ganache is too sticky, place it in the freezer for no longer than 10 minutes.
  7. To finish: using the seeding method, temper the dark chocolate. Place the cocoa powder in a shallow bowl.
  8. Dip the ganache squares in the tempered chocolate and then roll in the cocoa powder. Once all the squares have been dipped, remove any excess cocoa powder by placing them in a sieve and tapping gently.
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Churchill Recreate

'Store the truffles in an airtight container and they'll keep for up to three weeks’

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For the chocolate ganache:

  • Darts Farm single‑origin dark chocolate 300g, broken into pieces
  • Whipping cream 150ml
  • Glucose syrup or honey 50g

To finish:

  • Dark chocolate 500g
  • Cocoa powder 25g
  1. For the ganache: line a 20cm square tin with baking parchment.
  2. Gently melt the dark chocolate, either in the microwave or a bain‑marie.
  3. Put the cream and glucose or honey in a small heavy‑based saucepan and gently heat until almost boiling, then remove from the heat.
  4. Stir ⅓ of the cream mixture into the melted chocolate. As it starts to thicken, stir in another ⅓ of cream and then the final ⅓ until fully incorporated, smooth and shiny.
  5. Pour the ganache into the lined tray and spread evenly. Leave in a cool, dry place to set overnight.
  6. Remove the ganache from the tray and cut into equal‑size squares. If the ganache is too sticky, place it in the freezer for no longer than 10 minutes.
  7. To finish: using the seeding method, temper the dark chocolate. Place the cocoa powder in a shallow bowl.
  8. Dip the ganache squares in the tempered chocolate and then roll in the cocoa powder. Once all the squares have been dipped, remove any excess cocoa powder by placing them in a sieve and tapping gently.

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