I know it’s a bit early, but Christmas will be upon us soon and so will the gift giving. Depending on the number of people you plan to give to, giving gifts to friends, work colleagues or your child’s teacher can get expensive. In this blog post, I share my recipe for milk chocolate truffles which can be an inexpensive handmade gift. I’ve been making these truffles every Christmas since university and with the right packaging, can look rather luxurious.
Milk Chocolate Truffles (makes approximately 40 truffles)
200ml double cream
400g milk chocolate (any kind will do – for this particular post I used Milka because it was 50p a bar, bargain!)
Toppings of any kind – I used cocoa powder, icing sugar, desiccated coconut and crushed flake (sometimes I dip the truffles in dark or white chocolate).
- Break up the chocolate into small pieces.
- Heat the double cream on the hob at a medium heat until it just starts to boil.
- Take the double cream off the hob, place on a heatproof mat and stir in the chocolate pieces. Make sure that there are no lumps remaining.
- Place into a fridge safe bowl/container and let cool.
- Once, cool place in the fridge for a minimum of 4 hours, overnight if possible.
- Roll the truffle mixture into small balls. The hardest part of making truffles is rolling them into balls. They start to melt as soon as they touch your hands because of the warmth. Below is a picture of my truffle rolling toolkit:
After making truffles for years, I learnt that the best way to get them as round as possible is to work quickly and keep your hands cool, hence the ice pack. I like to wash my hands in cold water between each topping and use the ice pack to cool my hands after every couple of truffles that I make. I like to use the teaspoon on my measuring spoon set as it helps me scoop out the chocolate and give me equal size truffles (you can also use a melon baller).
7. Once you’ve got the desired shape, dip the truffle in your choice of topping and ensure it is covered all the way round. Place the truffle on a tray with greaseproof paper.
8. When your tray is full, place the truffles back in the fridge to harden for about 20 minutes. Store in the fridge for about a week in an airtight container.
These truffles are super rich and easy to make, I hope you enjoy them as much as I do. If you liked this post, follow me on Sweet Shakedown by signing up with your email address or click the ‘Follow Sweet Shakedown’ button.
Until next time…