But after finding out about my nickel allergy back in January (and the fact that chocolate contains very high levels of nickel, who knew?), I gave them up.
Then, three weeks ago, DC asked if I'd make up a batch for his work's Macmillan Cancer coffee and cake fundraiser, and so I had to say yes!
But this time, I made them a little different. Instead of opting for the usual homemade Nutella truffles, I wanted to try gooey chocolate truffles, so I found this recipe from BBC Good Food that shows you how to make chocolate truffles with just four ingredients.
And what better time to share it than during Chocolate Week!
The full, original recipe is available at the BBC Good Food website, but here is a little guide.
You will need...
- 100g good quality chocolate
- 100g double cream
- 18g butter
- and something to coat the truffles.
Firstly, chop up the chocolate. I used Green & Black's milk chocolate which has a bit of a stronger taste than other brands, but isn't as overpowering as dark chocolate. Then put it into a large mixing bowl.
Next, melt the butter (18g) and the double cream (100g) in a saucepan over a very gentle heat until the cream starts to bubble. Pour it over the chocolate and mix...
... until you are left with a gooey, chocolatey mixture.
Put the bowl in the fridge and leave to set for at least four hours. Then you can start scooping out small balls; the BBC Good Food recipe suggests using a melon scooper, but since I do not have one, I just used a teaspoon.
If you want to make your truffles into a perfect round shape, start rolling each piece of mixture in your hands. At first I followed the recipe and coated my hands in sunflower oil, but this got a little bit too messy for my liking. So, I just started to roll each ball in the coating until it had become round, and then lightly rolled it again so the truffle was thoroughly covered.
For my coatings, I chose crushed wafers...
... and cocoa powder.
And there you have it!
Pop them back into the fridge until you are ready to eat them, or if they are going to be left out on the table for people to eat, put them in the freezer for a while so that they don't melt while they are waiting to be eaten - although, I am sure they'll be snapped up before they have a chance to melt!
Coating them in chocolate will also help them to keep their shape; the BBC Good Food recipe tells you how to do this.
Whereas my Nutella truffles from Christmas where terribly sweet, these little balls of gooey delight are incredibly rich - as for which is better... I honestly can not decide!