Ingredients For the Dessert 300 g Dark Chocolate (Roughly Chopped) 1 Pinch Sea Salt 30 g Unsalted Butter 300 g Double Cream For the Topping 25 g Blanched Almonds (Crushed) 2 tbsp Cocoa Powder 25 g Blanched Hazelnuts (Crushed) * Always check the ingredient labels for allgergen information If the ganache mixture splits slightly, you can bring it back by adding a splash of boiling water. Share this Recipe Facebook Twitter Pinterest WhatsApp
Chocolate Truffles by Dan Feel free to add dark spiced rum (3 tbsp) or orange blossom water (3 drips) to the chocolate mixture Serves 6 Total 20 minutes Difficulty Super Easy Chef Jamie Oliver Method In a pan add the cream and bring to a gentle simmer. Remove from the heat and stir in the butter, once melted add a pinch of salt. Stir in the chocolate until it melts. Once the mixture is completely smooth, pour into a bowl and place in the fridge for 2 hours to set. If topping with nuts, toast in pan on a medium heat until lightly golden, then crush up in a pestle and mortar. Take the chocolate mixture out of the fridge, roll into small balls and then roll each ball in either the nuts or cocoa powder.