With over 30 years’ experience in the chocolate and confectionery industry, Simon Dunn has firmly established himself as a master chocolatier. Here, Simon teaches us how to make butter, coffee, vanilla, rum and whiskey truffles and helps us blend the perfect flavours. Why not try using your own favourite flavours with this recipe and share with us on Facebook or Twitter?
Scroll down to see the video recipe!
How it’s done
- Take an equal part of condensed milk and softened unsalted butter and whisk together with three times that weight of melted chocolate to make your basic butter truffle mixture:
- use milk chocolate to make butter, coffee or rum truffles
- white chocolate to make vanilla truffles
- dark chocolate to make whiskey truffles
- Once you have your basic butter truffle mixture whip in the flavour to your taste using either whiskey, rum, concentrated coffee or vanilla pods.
- When your truffle mixture has been whipped with the flavour, fill a piping bag and pipe equal amounts onto greaseproof paper, leave to set (ideally overnight).
- When the truffles are set, you are ready to finish them off. Dust your hands with icing sugar to prevent sticking, and roll the truffles into balls.
- Melt some chocolate over a pan of simmering water:
- use milk chocolate for the vanilla and rum truffles
- white chocolate for the butter and whiskey truffles
- dark chocolate for the coffee truffles
- Spread a thin layer of melted chocolate onto greaseproof paper and using a fork, one by one dip the truffle balls into the melted milk, dark or white chocolate.
- Finally, decorate with a dusting of cocoa power, icing sugar, crushed nuts (optional) or have fun creating your own decorations and leave to set.