Rich, indulgent and perfect for sharing, these bite-sized truffles combine dark chocolate with cream and a hint of orange or brandy. Rolled in sprinkles, they’re a Squishmallow-inspired treat that’s as fun to make as it is to eat.
Makes 25–30 truffles
You will need
- 200ml (generous 3/4 cup) double (heavy) cream
- 2 tbsp brandy or dark rum (or the same volume of orange juice)
- 25g (2 tbsp) light muscovado sugar
- 1 tsp vanilla extract or vanilla bean paste
- Finely grated zest of 1/2 orange, unwaxed
- A pinch of salt
- 250g dark (bittersweet) chocolate, finely chopped
- 100g dark (bittersweet) chocolate, chopped
- Assorted sugar sprinkles
METHOD
- Pour the cream and brandy (or rum or orange juice) into a small saucepan, add the sugar, vanilla, orange zest and salt and heat gently until the cream is hot but not boiling.
- Tip the finely chopped chocolate into a mixing bowl, then pour the hot cream mixture over the top. Leave for 1 minute, then gently stir until smooth. Leave to cool and then cover and chill for at least 2 hours or until you have a firm ganache.
- Using your hands and a teaspoon, roll the ganache into 25–30 cherry-sized balls, arrange on a baking paper-covered tray and chill again for 15 minutes while you melt the remaining 100g chocolate for the coating. Tip the chopped chocolate into a medium heatproof bowl and melt either over a pan of simmering water (being careful to ensure the bottom of the bowl isn’t touching the water) or in the microwave on a low setting, stirring from time to time.
- Tip the sugar sprinkles onto plates. Drop one truffle at a time into the melted chocolate to coat, then remove with a fork, allowing the excess chocolate to drip back into the bowl. Return the chocolate-coated truffles to a clean, baking paper-lined tray and leave for 30 seconds before rolling in the sugar sprinkles to coat.
- Repeat with the remaining truffles and leave to set firm before serving.
Storage: Store truffles in an airtight box in the fridge for up to 1 week and bring to room temperature to serve.
