Master chocolatier William Curley shares his secrets to making dark chocolate truffles
Master chocolatier William Curley gives a crash course on making dark chocolate truffles
160g 70% Chocolate
25g Unsalted butter (soft)
Rolling the truffles:
250g Tempered Chocolate
150G Cocoa Powder
1. Chop the 70% dark chocolate finely.
2. Bring cream to boil and gradually add to the chopped chocolate, stirring continuously, until the mixture forms a smooth emulsion.
3. Add in soft butter, mix until fully incorporated and leave to set in the fridge.
4. Once the chocolate ganache is firm, spoon into a piping bag and pipe bulbs onto a silicone lined tray or greaseproof paper.
5. Leave to set in a cool place — you can pop them in the fridge
6. Prepare a bowl of tempered chocolate and a tray of cocoa powder
7. Coat each truffle in tempered chocolate and roll individually in cocoa powder.
8. Allow the chocolate to solidify around the truffle and then ‘sieve’ the truffle to remove any excess cocoa.