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Berry Truffles

by Happy Pear

 

These make a wonderful homemade gift or dessert and are especially good with a cup of tea. They can be infused with any flavour you like. We’ve gone with berries, but you could simply replace the berry teabag with mint tea or Earl Grey or infuse the boiled water with cinnamon, cardamom and chilli – the possibilities are endless! Water is normally the enemy of chocolate, as it can cause chocolate to bloom and seize, but here we create an emulsion with the chocolate and water, leave it to harden, then shape it into balls.

Preparation time
30 - 40 Minutes
 
Cooking time
N/A
 

Ingredients

Makes about 30 truffles

  • 1 teabag of your choice (we love berry tea, but see the intro)
  • 150ml just-boiled water
  • 250g dark chocolate, finely chopped

To coat:

  • 150g milk, dark or white chocolate

To decorate:

  • chopped pistachios
  • freeze-dried raspberries
  • desiccated coconut
  • finely chopped seeds or nuts
  • flaky sea salt

Directions

1. Put the teabag in a heatproof mug and pour over the just-boiled water. Leave to infuse for 2 or 3 minutes, then discard the teabag.

2. Put the chopped chocolate in a medium-sized metal bowl, then pour over the hot tea. Stir with a fork or whisk until all the chocolate has melted and the mixture has the texture and smoothness of a hot chocolate. There should be no lumps, but if there, just set the bowl over a pan of gently simmering water to reheat the chocolate, making sure the water doesn’t touch the bottom of the bowl, and whisk until smooth.

3. Put equal parts of cold water and ice into a slightly larger metal or plastic bowl for the ice bath. Place the bowl with the chocolate in the ice bath so that the bottom of the bowl with the chocolate is touching the ice-cold water. Whisk for 3 to 5 minutes, until the mixture has the consistency of thick whipped cream. Put in the fridge or freezer for 30 minutes.

4. Prepare your decorations while the truffle mixture sets. Put whatever toppings you’ll be using in separate small bowls.

5. Melt the 150g of chocolate in a microwave or a medium-sized heatproof bowl set over a pan of gently simmering water, again making sure the water doesn’t touch the bottom of the bowl.

6. Line a large baking tray or board with non-stick baking paper. Remove the chocolate mousse from the fridge or freezer. It should be quite hard but scoopable.

7. Using a teaspoon or melon baller, scoop out a small portion of chocolate mousse, then gently roll it between your hands into a smooth ball. Be careful not to handle it too much or for too long, as the heat from your hands will melt the chocolate.

8. Toss each ball in the melted chocolate. A good technique is to use two dessertspoons: one for tossing the truffles in the chocolate and a clean one to transfer them to your lined baking tray.

9. Working with four coated truffles at a time, decorate them while the chocolate is still slightly melted. Repeat until all the ingredients have been used up, then put in the fridge to set.

 
Barry's Very Berry  20's
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Green & Blacks 85% Dark Chocolate
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Homecook Wonderbar Milk Chocolate
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SuperValu Goodness Pistachio
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SuperValu Frozen Raspberries
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Shamrock Coconut
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Shamrock Chopped Walnuts
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SuperValu Sea Salt Grinder
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