Food & Drink: Tasty truffles: here's how to do it
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.THESE truffles are simple but messy to make. They will taste as good as the chocolate you use. Do not use whipping cream, and if you buy creme fraiche make sure it does not have starch as a thickener. Roll truffles in good-quality cocoa powder, never drinking chocolate. The best cocoa powders are either Dutch (Van Houten) or French (Barry).
Ingredients: 250g (9oz) dark chocolate
5 fl oz (142ml) double cream or creme fraiche
cocoa powder for dusting
2tsp (or to taste) cognac, armagnac or malt whisky
Preparation: Chop chocolate by hand or in a food processor into pieces no larger than a big raisin (a long job if you are doubling quantities). Bring cream to the boil (it will not work if you only warm it), and pour on to the chocolate. Stir until cream melts chocolate. Add the spirit. Leave mixture to cool, stirring occasionally. This may take some time, especially if you double quantities. But do not put it in the fridge: it will cool unevenly and be harder to handle. (If short of time, put mixture on a cold window ledge.) When it is firm enough to form into soft balls (test at 15-minute intervals), do so with the aid of a teaspoon - and disposable gloves if you want to stay clean.
Form into truffle shapes and roll in cocoa. Allow to cool completely out of the fridge, and store in an airtight box in a cool, but not refrigerated, place.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments