85% Dark Chocolate Truffles

This dark chocolate truffle recipe uses a set milk chocolate ganache to create smooth, homemade chocolate truffles that are perfect for gifting, entertaining or enjoying as an indulgent treat.

Our deliciously dark 85% Dark Chocolate creates a wonderfully intense, melt-in-the-mouth chocolate truffle. With the high percentage, it offers a deep cocoa intensity with intense citrus notes which are beautifully carried with rich double cream.

Finish with a dusting of our 100% Natural Cocoa Powder, or, if you're up to the challenge, coat them in tempered chocolate for a beautiful contrast in texture.

Prep time 6h

Total time 6h

Servings 48 servings

Difficulty Medium

100% Natural Cocoa Powder - 115g Tin

£5.50

Ingredients

250g 85% Dark Chocolate
200g double cream
50g milk
30g butter (softened)
50g golden syrup
40g 100% Natural Cocoa Powder

Equipment

Stick blender

Method

1

Bring the cream and golden syrup to a simmer, taking care not to let it boil.
2

Place the chocolate in a tall jug or bowl and pour over the hot cream. Leave to stand for 10 seconds.
3

Stir in small circles from the centre until the chocolate has melted, taking care not to incorporate air bubbles.
4

Finish with a stick blender to strengthen the emulsion. Ensure the blender is fully submerged to avoid aeration. Now add the softened butter and blend again until emulsified.
5

Transfer to a storage container and chill for at least 6 hours, preferably overnight. Cover the surface with cling film, ensuring it is in direct contact with the ganache to prevent a skin from forming.
6

Once set, scoop portions of ganache to your desired truffle size. A melon baller works perfectly, but a teaspoon will do the job. Lightly dampen your hands with cold water and quickly roll each portion into a ball. Immediately dust with the cocoa powder or icing sugar. Store the finished truffles in the fridge until ready to serve.