Chocolate truffles, easy and decadent

Fancy an easy but decadent treat? Of course, you do. Chocolate truffles are fun to make, great to share and can certainly impress the right person. And it’s pretty easy to make these delicious balls of chocolate goodness a vegan treat as well.

You’ll need (all approximate):
● 300g good-quality dark chocolate, 70% cocoa solids
● 300ml double cream or coconut cream for a vegan version
● 50g unsalted butter or vegan butter
● For an exotic twist, add in a splash of Amaretto… or dash of espresso
Chop or break the chocolate into a bowl, then heat the cream and butter gently in a saucepan until the butter melts. When it begins to simmer, take it off the hear and pour over the chocolate. Stir the mix until the chocolate melts and the mix is smooth.
Add your flavourings at this stage. If you want to make several flavours, you’ll need to divide into smaller bowls. Leave to cool, then chill for four hours.
There are many ways to shape your truffles. You can use a specially designed tray, a scoop or even your hands (coated with flavourless oil). Drop each ball onto greaseproof paper.
Now the fun part. Toppings and coatings. Do this once you have shaped them. Dip them in melted chocolate and top with coconut, pistachios, dried and rushed raspberries, cocoa powder, lemon zest. Let your imagination run wild.
One way to coat your chocolates is to use a skewer of some sort. Not only will it help you dip and get a great coating, you can even leave the truffles to chill and use the skewered truffles as lollies.

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