How to make chocolate truffles with Curtis Stone

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Get a load of these! Chef Curtis Stone shows how to make easy chocolate truffles using just two ingredients for the base ganache recipe: chocolate buttons (or finely chopped chocolate) and cream. Throw in a little Chambord for extra flavour and roll the finished chocolate balls in some cocoa powder. These choc truffles make the perfect foodie gift, especially at Christmas. Find the recipe below.

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Makes: 50 small truffles
Prep time: 25 mins
Cooking: 2 mins

1 cup thickened cream
200g high-quality chocolate buttons or dark chocolate (71% cacao), finely chopped
2 tbsp Chambord (raspberry liqueur) or Grand Marnier (orange liqueur), if desired
Cocoa powder, for coating

1. In a small heavy saucepan, heat the cream over medium heat until hot but not boiling. Remove the pan from the heat and add the Chambord and chocolate. Set side for 2 minutes then whisk until smooth. Pour the mixture (ganache) into a shallow dish, cover, and refrigerate for about 1 hour, or until set.

2. Dip a 2.5cm melon baller into a cup of hot water, shake off the excess water, and scoop out the ganache to form a small ball. (Dipping the baller into hot water makes it easier to scoop up the ganache and release the truffle.) Transfer the truffle to a baking tray lined with baking paper. Repeat to form the remaining truffles, dipping the baller into the hot water as needed. Refrigerate for about 20 minutes, or until the truffles are firm.

3. Roll the truffles between your palms to shape, then coat the truffles in the cocoa powder, shaking off any excess cocoa. Serve the truffles or transfer them to a container, cover, and refrigerate. Let stand at room temperature for about 10 minutes before serving.

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