4-ingredient chocolate truffles
Makes approximately 45
Easy
10 minutes, plus 2 -3 hours freezing time
5 minutes
"These decadent chocolate ganache squares are ready in a flash, and they look so good, too! This isn’t really a baking recipe, but it’s a great one to add to your dessert arsenal all the same. Impress your dinner guests with these indulgent squares at the end of a meal. They’re inspired by nama chocolate – a Japanese ganache square that melts in the mouth. Make sure you use really good-quality chocolate. You unfortunately cannot swap the dark chocolate for milk chocolate – dark and milk chocolate have different setting capacities, due to the quantity of cocoa solids, so your truffles might not set if you don’t use the right chocolate." – Khanya Mzongwana
Ingredients
Method
- 500 g dark chocolate (at least 60%)
- 1½ cups double cream
- 2 T unsalted butter
- 60 g unsweetened cocoa powder
Method
Ingredients
1. Line a 20 x 20cm baking sheet with greaseproof paper.
2. Chop the chocolate into small pieces – this is important to ensure it melts easily. Place the chocolate in a heatproof bowl.
3. Place the cream and butter in a saucepan and heat until it starts to steam, but not boil. Pour the hot cream and butter over the chocolate, and stir until the chocolate is completely melted. Be patient – as you stir, it will all melt!
4. Pour the chocolate ganache into the prepared baking sheet. Spread evenly using a palette knife or rubber spatula, keeping the surface as smooth as possible. Freeze for 2–3 hours to set the chocolate.
5. Remove the chocolate from the freezer and mark 2 x 2 cm squares using a knife, using a ruler or estimating. Cut the chocolate into squares using a hot knife (dip the knife into hot water, then wipe it off using a clean kitchen towel).
6. Using a sieve, dust the cocoa powder over the chocolate squares. Serve alongside your favourite hot beverage, or just enjoy as is.
Cook’s note: Store in an airtight container in the fridge or freezer. Feel free to jazz these up with your favourite liqueur, or a double shot of espresso – they can be added to the cream as it heats up.
Find more chocolate recipes here.
Photograph: Jan Ras
These sound delicious! As a dairy-free substitution, do you think one could sub out the double cream with coconut cream?
Hi there, Abi has not tested the recipe with coconut cream, so we are not sure it will work. Abi is working on a dairy-free recipe that we’ll share as soon as it’s ready. Best, Annzra Denita Naidoo – online editor.