Stuffing yourself full of chocolate is a time honoured Christmas tradition, but why not go the extra mile this year and try making your own? This delicious Moroccan mint truffle recipe is guaranteed to satisfy your chocolate cravings and makes a great homemade gift!
Ingredients
15g butter
1 tbsp glucose (golden syrup can be substituted here)
125ml double cream
200g chocolate plus extra for dipping
3 or 4 Moroccan mint leaves
Method
– Wash the mint leaves thoroughly and pat dry. In a pan, mix the cream, butter, glucose (or golden syrup) and mint leaves, then heat until hot but not boiling, stirring intermittently.
– Remove the mint leaves. Add the chocolate, broken into pieces, stirring until it has melted. The mixture should be thick and silky looking, if it isn’t you can add more chocolate. Put in fridge until cold and set enough to handle.
– Scoop out a good sized teaspoon full and roll into a ball then place on a lined tray. When all the mixture has been shaped, place the tray in the fridge and allow them to set for 2-3 hours.
– The truffles can be left like this and rolled in cocoa powder or, if you would like to make them look more polished you can dip them.
Temper your extra chocolate in a bowl set over a pan of boiling water (you can also use a microwave for this if you would rather). Full instructions can be found here.
Handling them carefully, one at a time take a rolled truffle and place it in the melted chocolate. Using a fork, very gently roll the truffle until completely coated, before carefully lifting it out. Balancing the truffle, tap the fork on the edge of the bowl to remove the excess chocolate before once again placing the truffle on the tray. Repeat with all the truffles before leaving in the fridge to set.
-Voila! One hand made batch of deliciously flavoured, creamy truffles. All you have to do now is try not to eat them all at once!
Our main picture shows dark chocolate truffles decorated with roughly piped lines.
