Easy as anything to make, these melt-in-the-mouth syrupy truffles make a lovely gift when packed into a pretty box. A melon baller is a useful tool here if you happen to have one in your cutlery drawer. These truffles keep well, chilled, in an airtight container for up to 4 days.
- 250g Dark Chocolate (70% cocoa solids), broken into pieces 250g Dark Chocolate (70% cocoa solids), broken into pieces
- 120ml double cream 120ml double cream
- 40g unsalted butter, cubed 40g unsalted butter, cubed
- 2 tablespoons Lyle's Golden Syrup 2 tablespoons Lyle's Golden Syrup
- 1 level Tbsp icing sugar 1 level Tbsp icing sugar
- 1 level Tbsp cocoa powder 1 level Tbsp cocoa powder
- 20g toasted chopped hazelnut 20g toasted chopped hazelnut
HOW TO MAKE THIS RECIPE
1. Set a heat-proof bowl over a small saucepan of boiling water, making sure the bottom of the bowl doesn't touch the water. Add the chocolate, cream, butter and Lyle's Golden Syrup and stir occasionally for 4-5 minutes, or until the chocolate and butter have melted, and the mixture is well combined and glossy. Remove from the heat, transfer to another bowl and leave to cool and set for 3-4 hours.
2. Line a baking tray with greaseproof paper. Dip a melon baller or teaspoon into a bowl of hot water then scoop the chocolate truffle mixture into 30 balls, dipping the baller in the hot water after making each ball (if using a teaspoon, roll the mixture in balls with your hands). Place the truffles on the lined tray. Place the icing sugar, cocoa powder and pistachios in 3 separate small bowls. Roll 10 of the truffles in each of the different mixtures to coat evenly. Firm up in the fridge for 1 hour before serving or packing into gift box(es).
Use good quality milk or white chocolate in place of the dark chocolate, if you prefer lighter truffles.