RECIPE: Mother’s Day Chocolates
Richard Bainbridge has picked a delicious chocolate truffle recipe which you can add flavours of your own-liking to.
300g Dark chocolate (70% cocoa solids)
300g Double cream
TBSP Oil (Rapeseed/Sunflower/Vegetable)
Coatings (various coating such as crushed biscuits, 100&1000s, lightly toasted desiccated coconut or just coco powder)
Chop the chocolate and tip into a large bowl. Put the cream into a saucepan and heat gently until the cream reaches simmering point. Remove from heat, and then pour over the chocolate. Allow to sit for 1-2mins before stirring the chocolate and cream together until you have a smooth mixture.
Now add the butter in small knobs and stir until melted and well incorporated. Add any flavouring to the truffle mix at this point (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste). Try Gin, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool at room temperature for 1hour before placing into the fridge to chill for at least 3hrs.
To shape the truffles, lightly coat your hands in the oil and roll the truffles between your palms then drop the truffles onto greaseproof paper (try to make them all the same size).
Coat your truffles immediately after shaping. By tipping into a bowl of your toppings and gently roll the truffles until evenly coated, then chill on baking parchment. To coat in chocolate, line a baking tray with baking parchment. Melt another 100g of milk, dark or white chocolate. Allow chocolate to cool slightly. Using a fork drop the truffle into the lightly cooled chocolate and coat well, now carefully pick up the truffle and tip on the side of the bowl to shake off extra chocolate.
Place on the baking tray and maybe sprinkle with a little sea salt, chilli flakes or sugared rose petals, then chill.
To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you’re ready to give them.