With a dusting of cocoa powder, this classic chocolate truffle recipe from Chris Horridge uses liquid glucose to help mould the chocolates, giving them a smooth finish with a Parisian scoop. Package the truffles in pretty boxes as a personal gift or serve them after dinner with coffee.
Chris Horridge is a master of balancing unusual flavours to great effect, working at various Michelin-starred restaurants around the country and earning his own star for his kitchen garden-driven food. He is a passionate advocate of nutritious, ‘free from’ food, choosing and pairing ingredients based on their effect on the body as much as flavour.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Place the chocolate in a heatproof bowl over barely simmering water, stirring occasionally until just melted. If you have a chocolate thermometer heat to 50˚C
290g of 65% dark chocolate
Bring the cream and glucose to the boil, then remove from the heat
240g of single cream
40g of liquid glucose
Place the cream mix in a bowl and using a spatula slowly beat in the chocolate. Use a hand blender with a blade attachment to blend the truffle mix to a silky smooth and glossy finish. Leave the mix to set in a cool area (around 10˚C is ideal)
Over a period of time, preferably overnight, the mixture will set so it can be balled but will instantly melt in the mouth
Place a generous amount of cocoa powder in a shallow dish. Using a small Parisian scoop, make balls and immediately drop into the cocoa powder
cocoa powder for dusting
Using a fork to allow excess cocoa to fall off, arrange the truffles on a presentation tray and serve
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.