Celebrate new year with these sweet treats. If you flavour them with liqueur, it’s nice to halve the mixture into two bowls to make different types.
Preparation: 50 minutes
200g thick creme fraiche
1 tsp vanilla bean paste
420g dark chocolate, finely chopped (minimum 70 per cent cocoa solids)
75g unsalted butter, softened and cut into small pieces
2 pinches sea salt (optional)
2 tbsp of spirit of your choice — rum, whisky, brandy
For the coating and toppingss:
200g cocoa powder
200g dark chocolate
50g white chocolate
Almonds, pistachios, banana chips
In a medium pan gently heat the creme fraiche, to just before boiling point.
Remove the pan from the heat, leave to cool slightly and add the vanilla paste.
Gradually add the chopped chocolate, stirring lightly until smooth. Add the butter and mix until the ingredients have blended to a thick, glossy consistency.
Now add the sea salt if using.
Line a large tray (or 2 if you are adding flavourings) with parchment paper.
Transfer your chocolate mixture to the lined trays, when cool cover with cling film and refrigerate for 3 hours or overnight.
Sift the cocoa powder into a large dish.
Remove the chocolate mixture from the refrigerator and, using disposable gloves, roll heaped teaspoons of mixture into balls.
Roll all the truffles in cocoa and refrigerate half.
Melt the dark and white chocolates separately and place in bowls.
Cover a baking sheet with a clean piece of parchment.
Pick up one truffle at a time with a fork and hold over the bowl of melted chocolate
Spoon the chocolate over the truffle until well-coated then put on the baking parchment. Top with nuts or dried fruit and drizzle with melted white chocolate if you like.
Refrigerate until serving.