In the words of Beyoncé ‘Uh-oh uh-oh uh-oh oh-no-no’. Be warned, these are Dangerously Yummy. In theory straightforward to make (however I managed to turn the kitchen into a chocolately mess!), the end result was wonderful and made a pretty special present for a friend’s birthday. Makes around 24.
150ml double cream
60g light brown muscovado sugar
165g dark chocolate
37g unsalted butter
350g milk chocolate
Cocoa for dusting
- Put the cream and sugar in a saucepan and heat gently, giving it an occasional swirl until the sugar melts completely, the two blend together and the cream simmers away gently. Remove from the heat and allow to cool slightly.
- Break up the dark chocolate into small pieces in a large bowl, add in the butter (diced) then pour over the cream/sugar mix. Mix gently until the chocolate is completely melted.
- Spoon into silicone half sphere moulds, smooth the tops and chill in the fridge, or put the whole bowl in the fridge to chill. In either case leave it for at least an hour to solidify.
- Pop the half spheres out of the moulds and press together into full spheres, and chill once more.
- Get really messy by spooning out teaspoonfuls and forming into vague spheres using your hands. The chocolate will melt really quickly so speed is of the essence here. Chill once more.
- While your spheres (in whatever format) chill, break up TWO THIRDS of the milk chocolate into small pieces and put them in a small bowl over a pan of simmering water until completely melted.
- Remove from the heat, and stir in the reserved chocolate in small amounts until the temperature reduces to 31C.
- Line a baking tray with parchment/ baking paper, and using a couple of teaspoons toss each truffle in the melted milk chocolate and pop them onto the lined baking tray.
- Repeat repeat repeat.
- Sieve over a little cocoa powder and leave to set before trying to not scoff them all.