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.
HOW TO MAKE THIS RECIPE
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.
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).
Ingredients – 7 items
70% Dark chocolate
Cold unsalted butter, cubed
Lyle’s Golden Syrup
Fairtrade Tate & Lyle Icing Sugar
Toasted chopped hazelnut
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Ideal for baking and toppings, and a perfect companion for pancakes and porridge.View all products