Despite having been stood up by Fifi, Fidget decided to embrace the feeling and go ahead with the ultimate Valentine’s treat: it’s chocolate after all…
And when it comes to chocolate, what better authority than Green & Black’s? From their book Unwrapped, these truffles are a classic – and really not difficult to make.
For 15–20 indulgent treats you will need: 165g dark chocolate – we used 85% (Salmon’s influence) but 75% is fine – broken into small pieces, or blitzed in the food processor, 150g double cream, 30g unsalted butter (at room temperature), 10ml rum (Fidget suggests), 50g cocoa powder.
Put the chocolate pieces in a glass bowl. Separately, in a small pan, bring the cream to the boil then pour over the chocolate. Stir gently until the chocolate has melted, then add the butter and keep stirring. Finally add the rum. Stir. You should obtain a smooth and glossy ganache. Cover the bowl with cling film and leave in the fridge for at least three hours to set.
About 15min before you are ready to make the truffles, take the bowl out of the fridge. Put the cocoa powder in a (separate) bowl. With dry and clean hands, take a tsp of the ganache and roll it into a ball (don’t worry if it’s not perfectly round, most truffles aren’t). Toss into the bowl of cocoa and coat well, juggling it between your hands to remove the excess powder.
The truffles can be kept in the fridge for up to two days in an airtight container.
Happy Valentine’s week.
So, Fifi, look what you’re going to be missing.