These are a family favourite and they couldn’t be easier to put together. I especially like making these at Christmastime as they are a great gift for my hosts. Find a beautiful jar or tin to store, or present as a gift. Because they are made with fresh cream, it’s best to keep them refrigerated until about 30 minutes before serving.
- 250 grams good-quality semi-sweet or bittersweet chocolate (at least 72% cocoa butter)
- 200 ml whipping cream
- 2 tablespoons Dutch processed cocoa powder + extra for rolling
- 2 tablespoons ground cinnamon
- 3 tablespoons finely chopped unsalted pistachios (can use other nuts)
- Break down the chocolate and place in a medium bowl.
- Pour the cream into a small heavy saucepan and bring to a rolling boil over medium heat. Pour the cream over the chocolate.
- With a wooden spoon, gently stir to melt the chocolate. Don’t whisk or stir too strongly or you will incorporate air.
- Cover. Chill until firm, about 2 hours.
- Line a baking sheet with parchment or waxed paper. With a small melon baller or spoon, scoop mixture by rounded tablespoonful into your hands and roll into balls or rough truffle shapes. They don’t have to be perfect – they are homemade truffles!
- Pace onto the prepared baking sheet. Refrigerate until firm, about 30 minutes or so.
- Place the cocoa, cinnamon, and chopped nuts into 3 separate shallow bowls.
- Roll 1/3 of the balls into the cocoa mixture, 1/3 into the cinnamon, and 1/3 into the chopped nuts. You may need to re-roll in the nuts or cinnamon/cocoa if too much falls off.
- Return to parchment-lined baking sheet or other parchment-lined container, in a single layer. Cover with parchment and chill until ready to serve.
Can be made 10 days ahead; keep refrigerated.
WTK’s note: I tripled this recipe. I made one full recipe each for the cocoa, the cinnamon, and for the pistachio.
Each recipe yielded about 20 truffles.