Ingredients

For the chocolate ganache:
  • 300g dark chocolate
  • 300ml double cream
Truffle coatings:
  • Flaked almonds chopped
  • Cocoa powder
  • Desiccated coconut

Method

To make the chocolate ganache: heat the cream in a pan until it is steaming and break the chocolate into a bowl. Pour the hot cream over the chocolate and mix together for 1 minute until glossy.

Pour into a small, deep tray or dish and leave to set at room temperature.

Using a teaspoon or melon baller scoop out neat rounds of the ganache and coat in the almonds, coconut or cocoa powder.

Ingredients

For the chocolate ganache:
  • 300g dark chocolate
  • 300ml double cream
Truffle coatings:
  • Flaked almonds chopped
  • Cocoa powder
  • Desiccated coconut

Method

To make the chocolate ganache: heat the cream in a pan until it is steaming and break the chocolate into a bowl. Pour the hot cream over the chocolate and mix together for 1 minute until glossy.

Pour into a small, deep tray or dish and leave to set at room temperature.

Using a teaspoon or melon baller scoop out neat rounds of the ganache and coat in the almonds, coconut or cocoa powder.