This delicious chocolate truffle recipe is so easy to follow and with the added twist of a sugar and spice coating make them perfect for Christmas! Chocolate goes well with anything, so feast your eyes on some more chocolate recipes for any occasion.
Make a batch of them and give them as gifts in pretty packaging or add a drop of rum or brandy to the ganache and serve them as an after dinner treat at Christmas parties. Find out how to make them below...
- 300ml double cream
- 300g chocolate, chopped small
- 1 tsp salt
- Cocoa powder
To decorate with sugar and spice
- 150g unrefined golden caster sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- Pour the cream into a medium-sized pan and bring to a simmer.
- Melt the chocolate in a glass bowl over a saucepan of water. Do not let it boil and burn the chocolate.
- When the chocolate is melted and the cream simmering remove from the heat and combine with the salt. Add the chocolate a third at a time.
- Put the mixture in the fridge for around 5 hours or long enough to allow it to set.
- Use a small melon baller to scoop out your truffles.
- Powder your fingers with cocoa powder while you handle the balls so that you dont stick to the ganache.
- For the sugar and spice dusting, mix all the ingredients in a bowl.
- Take the balls one by one and roll into the sugar and spice mix.
- Set to one side and place in packaging of your choice!