- 100 grams muscovado sugar
- pinch sea salt
- 250 grams double cream
- 250 grams 70% dark finest chocolatebroken into pieces
- 50 grams cocoa powder
- 50 grams muscovado sugar
This is my favourite quick and easy chocolate truffle recipe and perfect for last-minute gifts or dinner parties. It is wonderfully smooth, with the depth of caramel and sticky toffee pudding and a long, lingering fragrance from the chocolate. This chocolate truffles recipe makes about 30 truffles.
How to Make Muscovado Chocolate Truffles at Home
- Bring the sugar, salt and cream to a simmer. Pour on to the chocolate in a bowl and whisk well until emulsified and glossy. Allow the ganache to cool, then refrigerate.
- When you are ready to roll your truffles, mix the cocoa powder and sugar together well until fully combined. Now, take a generous amount of the ganache and, having dipped your hands into the dry mixture, form your desired sphere – or feel free to leave the truffles rustic.
- Once shaped, re-roll the truffles through the dry powder to coat them. Store in an airtight container in the fridge – or even the freezer if you want a constant supply of emergency truffles. But be sure to enjoy them at room temperature.
How to Fully Enjoy the Muscovado Chocolate Truffles
Here are another couple of ideas for ways to enjoy your truffles:
- Bring a mugful of milk to a simmer, place one muscovado truffle in the bottom of your cup, then pour on the hot milk and allow to stand for 2 minutes. You can either drink the warm milk and enjoy the molten chocolate at the bottom, or give everything a good stir for a soothing hot chocolate milk.
- Skewer the truffles on to cocktail sticks and refrigerate. Melt a small bowl of your favourite chocolate over a pan of hot water until smooth. Place your truffles around the dish of melted chocolate, then dip and indulge.