I know I have ended many an Alphabet Soup dinner with a chocolate truffle or two and I make no apology for it. Who doesn't love a homemade truffle laced with booze, nuts or whatever else befits the letter of the day. In fact, I love to end a meal with a dark chocolate truffle so much, I can promise you there will be plenty more on the Alphabet Soup menus to come. They are quick, they are delicious and they are crowd pleasers. What's not to like?
O night's truffles were orange zest-heavy and spiked with Cointreau, but you could use any orange liqueur you have knocking around in your drinks cabinet. As always, it's much easier to think metrically than imperially when making truffles and a tip for speed if you haven't got time to finely chop your chocolate is to blitz it in a magimix. It saves time, though does create extra washing up. I've added butter to these because when you add a generous pouring of
booze liquid, it can cause trouble with the setting. This amount of chocolate makes A LOT of truffles, so feel free to halve, or even quarter, the ingredients.
100g dark chocolate, finely chopped (I used Divine)
100 ml double cream
1 heaped tbsp light muscovado sugar
50g unsalted butter, cut into small cubes
The zest of one orange
A forkful of Cointreau
Cocoa, sifted, for rolling
Place the chopped chocolate and butter in a bowl. Heat the cream and sugar together in a saucepan until the sugar has melted. Bring the sugary cream to the boil and take the pan off the heat. Leave to stand for one minute before pouring over the chocolate and butter. Leave for 30 seconds before mixing through with a rubber spatula. The heat of the sweet cream should melt the chocolate and butter. Stir in the orange zest and Cointreau and leave to cool and then set in the fridge. Once set, use a teaspoon to scoop out the ganache and roll between your palms to make a ball shape. Roll the truffle in the cocoa, repeat with the rest of the mixture and pop your truffles on a serving plate.