Chocolate Truffles Three Ways (with Ginger, Salted Caramel and Rose)

The 1930s saw a surge in the chocolate market – well-known confectionary brands were establishing themselves in this period. Try making these sensational chocolate truffles recipe as a delectable finale to any evening – they’re so delicious that no one will guess how quick and easy they are to make!

Makes about 15 of each truffle, about 45 in total

Ingredients:

For truffle base:
- 300 g/10 1/2 oz good-quality dark (semisweet) chocolate (at least 70% cocoa solids)
- 90 ml/ 3 fl oz / 1/3 cup double (heavy) cream
- 150 g/ 5 1/2 oz / scant 3/4 cup (11 tbsp) unsalted butter
- 150 g/ 5 1/2 oz /1 1/2 cups (unsweetened) cocoa powder, sifted

For the ginger truffles:
- 2 tbsp glacé (candied) ginger, roughly chopped

- Glacé (candied) ginger, to decorate

For the salted caramel truffles:
- 1 tsp Maldon sea salt
- 1 tbsp dulce leche
- 1 Dime bar, chopped
- Salt, to decorate

For the rose truffles:
- 1 tsp rose essence
- Dried rose petals, to decorate

Step 1

Place 100 g/3 1/2 oz of the chocolate and 2 tbsp of the cream into a heatproof bowl and place the bowl over a pan of gently simmering water (making sure the base does not touch the bottom of the bowl). Heat the chocolate until it is completely melted

Step 2

Remove from the heat, add the ingredients of one of the flavors, and mix well.

Step 3

Place the mixture in a small airtight container and chill in the refrigerator for 6–8 hours, or until firm.

Step 4

When the truffle mixture is the desired consistency scoop out the mixture with a teaspoon and roll into truffle size balls.

Step 5

Finally, place the truffles in a tin lined with non-stick baking parchment and cover with cling film and put back into the refrigerator. Repeat the same method for the other flavors.