Recipes
Chocolate truffles
20 minutes plus cooling time
Preparation time
15 minutes
Cooking time
10 servings
Serves
Ingredients
125 g good quality dark chocolate (70%), finely chopped
60 g double cream
60 g unsalted butter, diced
¼ tsp vanilla (optional)
25 ml Cointreau (optional)
100 g (1 cup) cocoa powder, to roll
Method
- Place a small saucepan on medium heat, induction setting 5 and add the cream.
- Slowly warm the cream and then turn the temperature to low heat, induction setting 1.
- Add the chocolate and stir into the cream.
- Add the butter, stirring slowly until completely melted.
- Once the mixture has melted and is smooth and glossy, add the vanilla and Cointreau and mix through.
- Place into a bowl, cover and store in the refrigerator for 2 hours to set. If not using Cointreau add an additional 25 ml cream.
- Remove from the refrigerator and stir quickly while the ganache is still soft and pliable.
- Using a teaspoon, transfer 15-18g balls of ganache onto a baking paper lined tray.
- Place the unformed balls of ganache into the refrigerator for another 15 minutes to set prior to rolling.
- Place the cocoa powder in a shallow bowl ready for rolling.
- Remove the mixture from the refrigerator and lightly dust cocoa onto your hands, this will stop the mixture from sticking to your hands.
- Quickly roll each ball, the warmth of your hands will start to melt the ganache, so you need to work quickly to roll each of the balls into shape.
- Once formed into balls, roll in the cocoa to dust. Store in refrigerator.
To serve
- Pour chocolate sprinkles into a small bowl and delicately place the truffles in the bowl.
Hints and tips
- Truffles can be made the day prior to serving and stored in the refrigerator. Leave them at room temperature for 5 minutes prior to serving.
- Rum, whiskey or cognac can be substituted for the Cointreau.
- Truffles can be served in a small bowl on a bed of edible garnish such as chocolate sprinkles, hundreds and thousands, crushed nuts or desiccated coconut.
Applicance Functions
Michael Meredith
Michael Meredith is an acclaimed chef and restaurateur based in New Zealand. Born in Samoa, his earliest food memories are of his mother's pancake stall at a local market in Apia. His latest restaurant, Metita, which opened in late 2023, is a tribute to his late mother and is located in Auckland's SkyCity precinct. The menu at Metita offers a contemporary take on Polynesian and Pacific cuisine, inspired by his childhood.
Throughout his career, Michael has been recognized for his inventive use of local and seasonal ingredients. He was the founding chef of The Grove in 2004, and later opened his own multi-award-winning restaurant, Merediths, which operated for a decade. He is also the owner of the Auckland eatery Mr Morris.
Beyond his restaurants, Meredith has been involved in charitable projects. He was a co-founder of Eat My Lunch, a social enterprise that helps provide lunches to underprivileged children in New Zealand. He also lends his culinary skills to other causes, such as raising money for the Starship Children's Hospital.