You will need:
300g Dark chocolate (70% cocoa)
300ml double cream
60g butter
For the decoration:
100g White chocolate
100g Milk Chocolate
Camp coffee
Packet of almonds
Method:
Simply place the 300g of chopped dark chocolate in a large mixing bowl, now it is essential to use good quality chocolate atleast 70% cocoa. Heat the butter and double cream in a saucepan until simmering and pour over the chocolate. You then mix it all together until it is smooth and the chocolate is completely melted. You can then pour the mixture into seperate bowls and add flavouring for your truffles, its totally up to you however I wanted to try a few different concoctions...playas need variation yo! So I added camp coffee to one batch, vanilla essence to another and then kept one plain.
You will then need to let these chill for 4 hours, yes long I know but its got to be done else you'll just end up with a sticky chocolate mess.
Once set you then use a ''melon baller''...I found this highly amusing and spent a good 5 minutes laughing to myself about the name of this utensil, not realising it was called this as it makes balls of mixture rather than it being a reference to being a hip hop baller. Anyway I didn't have one of those so I just coated my hands lighted in sunflower oil and rolled the truffle mixture in the palms of my hands to create the balls. If you plan on decorating them its best if you do so straight away and as you can see in the photo above you can be experimental as you like adding nuts, caramel, white chocolate what ever you have stashed in those cupboards!
So get Reasonable Doubt on, your melon baller at the ready and keep it gangsta!
