Truffles are really simple to make - using the same process but different ratios of cream and chocolate you can make chocolate glaze, chocolate ganache and of course truffles.
If you want to make a glaze you want two parts cream to one part chocolate. For ganache it's equal parts and for truffles it's one part cream to two parts chocolate.
All you need to do is gently heat the cream in a pan until just before boiling. Then, take the cream off the heat and mix in finely chopped dark chocolate and stir until it melts. For truffles, put the mixture in the fridge and chill until it is firm.
You can add any flavouring you like, I used orange extract in these ones but you could use a liquor, vanilla or anything else that takes your fancy. Add the flavouring before you chill the mixture.
When the truffle mixture is firm - this is the messy bit! Prepare for your hands to get covered in chocolate. Each truffle is around a teaspoons worth of mix. Coat your hands in cocoa powder and working quickly, roll each portion into a ball. Putting cocoa on your hands makes it easier to roll and much less sticky. I then rolled my truffles in more cocoa but again this can be changed to whatever takes your fancy such as finely chopped nuts or honeycomb.
Melt some white chocolate and drizzle on the top of each truffle, finish will some holly and berries made out of coloured fondant icing.
I made around 30 truffles and used 200g of half fat double cream, 400g of dark chocolate, 1tsp of orange extract and 100g of white chocolate. The best thing about making truffles is if you remember the simple 2:1 ratio you can make as many or as few are you like.
And that's all there is too it - really very simple but with very tasty results!
Happy baking!
Rach x
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