Make your own deliciously chocolatey truffles with Woman's Weekly easy-to-follow, step-by-step guide.
We've made a mixture of plain and white chocolate truffles using the same recipe for each - just altering the chocolate. White chocolate contains less cocoa solids than plain chocolate, so the white-chocolate filling is softer than the plain-chocolate filling and you need to take a little more care when coating them.
If you prefer firmer centres, you could add a little more melted white chocolate - but we like the different textures. For flavouring, we used brandy in the plain-chocolate truffles and Drambuie in the white-chocolate ones but you can leave the alcohol out altogether if you would like.
For a bit more variety, you could coat dark-chocolate centres in white chocolate, or coat the white centres in dark chocolate - the combinations are endless!
Top tip: Woman's Weekly cookery editor Sue McMahon says using a chocolate-dipping spiral makes dipping the truffles easy, but it's not essential, as you can just use a couple of forks instead.
Per truffle: 93 calories, 6g fat (4g saturated fat)
To make the ganache mixture for the centres: Break the chocolate into pieces and place in a bowl. Bring the whipping cream to the boil and pour it over the chocolate. Stir the chocolate until itís completely melted. Add the spirit or liqueur, if using.
Chill the mixture until itís firm - itís best to leave it overnight, but it can be used after just a few hours if time is short.
Shape the truffle mixture into balls, either by using a melon baller and then rolling them by hand, or scooping out pieces using a teaspoon and shaping into balls.
If you have hot hands, then run cold water over them and dry them before you start, so that this stage is less messy. Place the balls on a sheet of baking parchment and chill them until firm.
If you want super-shiny, professional looking chocolate truffles you will need to temper your chocolate - see our guide for how to temper your chocolate
. If just for family and friends, melted chocolate works just as well and is less fiddly.
Dip the truffles, one at a time, into the tempered or melted chocolate, using the chocolate-dipping spiral, or two forks, to turn them in chocolate.
The easiest way to remove the excess chocolate and to start to texture the truffles is to roll them along a wire-mesh grid. Then transfer them to a sheet of baking parchment. Dip just 1-2 chocolates at a time before adding extra texture.
Use two forks to add extra texture to truffles, working quickly before the chocolate sets. If you donít have a wire grid, then all the texturing can be done at this stage, but take care that any excess chocolate doesnít 'pool' at the base of the truffles. Leave the truffles in a cool place to set.
There may be some tempered chocolate leftover, but itís easier to work with a bit extra to have room to dip the truffles. This extra chocolate can be poured on to baking parchment, then broken into pieces and eaten once itís set.
The truffles will keep for up to a week if kept in a cool place (preferably not the fridge). The truffles are not suitable for freezing.