Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Chop the chocolate into small pieces and put it in a large bowl.
Put the cream and butter into a saucepan, and heat gently until the butter melts and the cream reaches simmering point. Pour it over the chocolate.
Stir the chocolate into the cream until you have a smooth mixture.
Add any of the flavourings to the truffle mix (or you can just leave them plain). If using alcohol, 1-2 teaspoons should be enough for a subtle hint, but don’t overdo it or the truffles will be too soft. If you are trying orange essence or sea salt, just add a couple of drops or a pinch of salt, then taste the mixture before adding more. Cool and chill the mixture for at least 4 hours or overnight, if you like.
Dip a melon baller (or teaspoon) in hot water and scoop out a small ball of the truffle mix.
Put the ball on a tray lined with baking paper and repeat, dipping the baller into the water each time to keep it warm so the truffle slides off easily.
Put your chocolate truffle coating ingredients in different bowls.
Drop the truffles into the bowls one by one and roll until they are completely coated.
Put the chocolate truffles on a clean sheet of baking paper in an airtight container and keep them chilled until you want to eat them. They will last 3-4 days in the fridge.