One more chocolaty recipe before the end of Chocolate Week! These truffles are very versatile, you can add different elements to suit your own tastes, or tailor them for somebody else if you make them as a present.
300ml double cream
A knob of unsalted butter
Zest from 1 clementine orange
300g dark chocolate (70% cocoa solids or above)
A pinch of sea salt
A few drops of brandy (optional)
Put the double cream in a saucepan over a medium heat and heat until bubbles start to appear. At this stage add your butter and clementine zest, when the butter has melted slowly pour the mixture over the chocolate, whisking as you go so that the chocolate melts slowly. If the mixture splits you can add a dash of boiling water to bring it back together. Add the pinch of sea salt and brandy (if you're using it) then cover and refrigerate for at least 2 hours so the chocolate mixture sets.
Once the truffle mixture is ready take it out of the fridge and use a teaspoon to scoop out small amounts and roll them into balls. You can then roll the truffles in whatever ind of coating you can think of; chopped nuts, cocoa powder, coconut, or if you're feeling really ambitious you could coat them in melted chocolate!
I have made this recipe with milk chocolate instead of dark chocolate before and those truffles turned out really tasty too. If you don't want to use brandy why not try a flavoured liqueur, or substitute the orange zest for lemon? The only limitation is your imagination!!