Easter, for better or for worse, has become somewhat synonymous with chocolate. Be it a hollow, chicken-shaped ‘egg’ wrapped in foil or a giant egg filled with smarties, nothing will add quite as much deliciousness to Easter as these home-made chocolate truffles. Some might say they add a touch of class too.
300g dark chocolate (the better the quality, the better the truffles!)
1 Tablespoon of butter
1 teaspoon Liqueur (optional)
Put the cream and butter together in a saucepan and heat until butter is melted and cream is simmering. Break the chocolate into pieces and add to saucepan. Remove pan from heat and stir until the chocolate and creamy mixture is combined (if you want to add a little liqueur to the mix, now’s the time to do so). Pour into a bowl and leave to cool until the mixture is firm enough to roll into balls.
When the chocolate mixture is cool, you can either scoop the chocolate out and roll into little balls using your hands or you can use a watermelon scoop to create perfectly rounded truffles (although dip it in hot water beforehand so the chocolate doesn’t stick).
Once your truffles are shaped, you can either serve as is or decorate them. You could roll them in a bowl of coco, drizzle melted white-chocolate over them or sprinkle them with gold-dust, for example. Whichever way you choose to serve them, enjoy! And have a great long weekend when it comes around!