Yeah, I like chocolate. And even if I’ve eaten a MASSIVE meal, I still need something sweet afterwards to eat while I’m watching whatever TV series I’m obsessed with at the time. I think at the moment it’s Billions but anyway, I digress….
A box of chocolates costs ten pounds. Well, it costs a fiver if you’re cheap. And then you always have that really annoying moment with a box of chocolates where you pop one into your mouth only to discover that it’s a flavour you don’t like but you can’t be bothered running to the bin to spit it out so you have to sit there, reluctantly sucking/chewing on it until it disappears. After that, it’s a game of lucky dip and the fun has GONE.
Well, I’m about to fix the cost issue and the russian roulette of nastiness with one simple recipe. BOOM.
Here’s how you can have a supply of 100% delicious after dinner chocolate truffles at a fraction of the price.
To make 12 of these beauties, you’ll need,
100g dark chocolate (70% cocoa)
65ml double cream
A pinch of salt
The zest of half an orange
20g icing sugar
Break the chocolate up into tiny pieces. The technique I used was to break the pieces up into a plastic food bag and whack it several times with a rolling pin until it broke into crumbly shavings. VERY satisfying.
Zest the orange with a grater. Alternatively, use a peeler to collect the top layer of peel and chop it up into teeny tiny pieces. You want TEENY tiny. Zesting is easier.
Heat the cream in a saucepan for a few minutes. Before it gets too hot and starts to boil, mix in the orange zest and take the saucepan off the heat.
Pour in the chocolate shavings and mix well with a wooden spoon. The chocolate will melt and form a brown ‘goo’. Sift in the icing sugar and mix again.
Transfer into a bowl and leave to chill in the fridge for about an hour.
Once it has hardened, scoop out teaspoon size amounts, roll into balls in your hands and then roll in the cocoa powder. And there you have it, chocolate truffles.
Keep them chilled in the fridge until you need one…. or four.