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- 250 ml double cream
- ½ teaspoon vanilla extract
- pinch of sea salt
- 500 g dark chocolate (about 60% cocoa solids is good), finely chopped
- 50 g cocoa powder
Line two baking sheets with greaseproof paper. Place the cream, vanilla and sea salt in a saucepan over a medium heat. Bring to the boil for a minute, then remove from the heat and add the chocolate. Stir well until all the chocolate has melted, then set aside to cool at room temperature for about one hour.
Once the chocolate mixture is cool enough, pour it into a piping bag and pipe small mounds onto the prepared baking sheets, then place in the fridge for about one hour until set. Roll in the cocoa powder and serve. The truffles will keep for a few weeks in the fridge, but bring them to room temperature before eating.
Tags: Food recipe Sophie Michell tasty treats chocolate truffles Canapes