- 100 grams muscovado sugar
- pinch sea salt
- 250 grams double cream
- 250 grams 70% dark finest chocolate broken into pieces
- 50 grams cocoa powder
- 50 grams muscovado sugar
This is my favourite quick and easy 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.
- 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.
- 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.