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Basic dark chocolate-dipped truffles
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Prep Time:
50 minutes
Cook Time:
10 minutes
Total Time:
60 minutes
Irresistible homemade chocolate truffles that everyone will love!
Ingredients:
  • 80ml (1/3 cup) thickened cream
  • 250g good-quality dark cooking chocolate (like Plaistowe brand), coarsely chopped
  • 8.80 gm vanilla essence
  • 350g dark compound chocolate (like Nestle Dark Melts), chopped
  • 30g copha, chopped
Instructions:
  • 1. Set up a double boiler by placing a medium heatproof bowl snugly over a saucepan filled with water. Ensure the bowl does not touch the water. Heat until water boils. 2. In the bowl, gently heat the cream over low heat, stirring constantly until it thins, for about 1 minute. 3. Add the cooking chocolate to the bowl and stir gently for about 4 minutes until melted and smooth. 4. Remove the bowl from the heat and let it cool for 5 minutes. 5. Stir in the vanilla essence, cover with plastic wrap, and refrigerate for 30 minutes to chill and improve texture.
  • Take the bowl out of the fridge and set it on a damp cloth. Utilize fresh electric beaters on low speed for 3 minutes until the mixture is fluffy. Scrape the sides with a spatula. Cover the bowl with plastic wrap and refrigerate. Stir occasionally for 30 minutes until it's firm for rolling into balls. Meanwhile, line 3 baking trays with custom-sized non-stick baking paper.
  • Take the chilled bowl out of the fridge and use a metal teaspoon to scoop some mixture. Roll it into a small ball with your hands and place it on a lined tray. If it gets too sticky, chill it until firm. If your hands are warm, cool them down by washing them and holding a packet of frozen peas or a freezer brick for a minute. Repeat with the rest of the mixture. Freeze the balls on the tray for 10 minutes until firm.
  • In a heatproof bowl, combine compound chocolate and copha. Melt the mixture gently over simmering water, stirring for about 4 minutes until smooth. Remove from heat. Dip truffles in chocolate using a fork to coat, then tap the fork to remove excess chocolate.
  • Using a small spatula, transfer each truffle from the fork to the lined tray. Swap forks if chocolate accumulates. While dipping, scrape the bowl sides with a spatula to prevent thickening. If the chocolate thickens during the 15-minute dipping process, gently melt it again over simmering water. Let truffles set at room temperature for 5-10 minutes when done.
  • Place the bowl of compound chocolate back over the pan of barely simmering water. Stir with a dry metal spoon until smooth. Coat each truffle individually with the chocolate and place on the lined tray. Allow the truffles to set at room temperature or in the fridge. Trim any extra chocolate from the truffle bases and for presentation, place the dipped truffles in paper confectionery cases if desired.

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