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Easy
By Shaun Hill
Published 2000
The mixture for chocolate truffles is called ganache. It’s also used in small quantities as a filling for cake and biscuits (cookies) and can be flavoured with almost any liqueur instead of the rum used here. This recipe produces chocolate truffles that aren’t sickly sweet. If you prefer something sweeter you will need to melt some caster (confectioners’) sugar along with the couverture.