My Simple chocolate truffle with only 3 ingredients. The chocolate truffles recipe is another perfect edible gift for Christmas or any time of year. With only three ingredients; double cream, muscovado sugar (dark brown sugar) and chocolate. A hint of flakey salt and rolled in cocoa powder, toasted coconut or chopped pistachios. I always wonder how to make a simple no-bake chocolate truffle recipe, this one is so easy.
There are a few steps to plan out before starting out to make the chocolate truffles, but it only takes about 40 minutes of actual making time and the rest is chilling out in the fridge. Make them to enjoy for dessert, or wrap them up for an edible gift. This recipe was inspired by Poires Au Chocolat.

Takes = making 40 minutes, chill 1-2 hours or overnight
Makes = 30 truffles
Store = 5 to 10 days in a sealed container

Ingredients

  • Double cream – 250ml (1 cup)
  • Muscovado sugar – 100g (1/2 cup)
  • 70% Dark Chocolate or Milk Chocolate or a combination – 250g
  • Flakey Sea Salt
  • Optional toppings: 3 tbsp finely chopped roasted pistachios, 3 tbsp toasted coconut or 2-3 tbsp cocoa powder.

Method

Step 1
CHOP all chocolate in small pieces and place into a medium bowl, that will fit into your fridge.

Step 2
GENTLY heat the cream, sugar and salt in a small saucepan until the sugar is dissolved and small bubbles start appearing, about 3-5 minutes.

Step 3
POUR over the warm cream mixture to melt the chocolate to make your ganache. Stir with a silicone spatula or metal spoon until all the chocolate has dissolved into the cream mixture. Allow to cool on the bench for about an hour then place in the fridge to set, 1 to 2 hours, I like to do this the day before I need it.

Step 4
PREPARE your toppings. Roast the whole nuts and coconut on separate lined baking trays in a warm 170˚C fan oven for about 5 to 10 minutes. Keep an eye on them so you don't burn. Allow to cool. Chop the nuts finely. Place the toppings in small ramekins or bowls.

Step 5
ONCE the ganache is hard scoop out using a teaspoon and gently roll the chocolate until you have a smooth ball. If it needs more chilling place the uncoated balls back in the fridge or freezer. If not roll them gently in a topping. Place on a tray, complete until all the chocolate is finished. A tip you may want to roll all the balls out, chill then coat them in the toppings, otherwise you may end up in a sticky mess. Store in a sealed container for about 5 days, but they may keep longer, if you are strong and don't eat them all at once. A perfect treat to wrap as a gift, or serve with coffee or an alternative dessert treat.