Irresistibly delicious and simple to make, these tiny French-born treats have been delighting the masses for thousands of years. For a wild autumn twist, add a dash of tangy goodness in the form of rosehip syrup. It pairs particularly well with chocolate and has to be the tastiest way yet to make sure you’re getting a dose of vitamin C.
Use the best ingredients you can find – it makes a difference.
FOR THE BASIC TRUFFLE MIXTURE
(makes 20 truffles)
250g good-quality dark chocolate, roughly chopped
1 tbsp rosehip syrup (recipe can be found here)
125ml double cream
40g unsalted butter, cubed
FOR THE ROLLING MIXTURE
Organic cocoa powder
Start by heating the cream in a small saucepan. Bring to a gentle boil and then remove from the heat.
Add the chocolate and butter. Mix until smooth. Add the rosehip syrup, and stir well until combined. Cover and place in the refrigerator for about 2 hours until firm.
You can either use 2 teaspoons to shape the mixture or simply roll in your hands quickly. Place on a baking tray lined with greaseproof paper. Pop in the refrigerator overnight.
Coat the truffles by tossing them in the rolling mixtures. The truffles are best eaten fresh, but will keep in an airtight container in the fridge for up to 1 week.
Serve with a small glass of Rosehip Vodka