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Gordon Ramsay's mint chocolate truffles

Gordon Ramsay's mint chocolate truffles

Average rating: 3

(391 ratings)

Gordon says: 'At home, I’m raising my own little brigade of sous chefs, who are always willing to help with any recipe that involves chocolate and the possibility of licking the spoon – this one certainly appeals'

Makes: 80-90
Prep time: 30 mins
Cooking time: 1 hr
chilling time
Skill level: Bit of effort
Costs: Mid-price

Ingredients

Gordon says: 'Instead of mint, you might like to flavour the chocolate truffles with a splash of brandy, or grated orange zest and a little Grand Marnier, or even fresh chilli to give a surprising but delicious kick.'

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250ml double cream
250ml single cream
small bunch of mint
500g dark chocolate (about 70% cocoa solids)
130g butter, diced
130g clear honey

Coating (one or more of the following)

cocoa powder
crushed chocolate flake bars,
crushed amaretti biscuits,
finely chopped pistachio nuts or almonds

Method

Pour both creams into a medium saucepan. Lightly bash the mint sprigs with a wooden spoon to release their fragrance and add to the pan. Heat very gently for 5–6 minutes to infuse the cream with the mint.
Meanwhile, break up the chocolate and place in a heatproof bowl with the diced butter and honey.
Strain the hot cream through a sieve onto the chocolate, butter and honey, stirring as you do so; discard the mint sprigs. Continue to stir until the chocolate has melted and the mixture is smooth.
Pour the mixture into a wide, shallow dish, cover and chill in the fridge for an hour or until firm.
Scatter your chosen coating(s) on separate plates. Take the truffle mix from the fridge and, using a teaspoon, scoop out a portion and shape into a sphere by quickly rolling it in your hands. (Do this speedily to avoid the truffle melting with the warmth of your hands.) Toss the truffle in your preferred coating and arrange on a plate. Repeat with the rest.
Place the truffles in a shallow plastic container, seal and refrigerate until firm and ready to serve. Eat within 3–4 days.

Extracted from ‘Christmas with Gordon’ by Gordon Ramsay, published by Quadrille (£15, hardback), only available at Tesco. Photography © Chris Terry

By Gordon Ramsay

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Jenny Jones

5:37 PM on 9 February, 2012

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I am helping my future sister in law plan her wedding. Right now, we're working on the wedding favors. Allison is giving the reception guests a single truffle. These will make the perfect gift! I did a test run and these were easy to make and delicious! She and I began looking for packaging, and we found the cutest favor boxes from Box and Wrap! These boxes fit a single truffle, and the boxes come in all colors. Favors Done!

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James Asheton

2:52 AM on 22 December, 2011

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For those of us in the USA that can't get Double creme, here is what I did. I figured that single creme and double creme would balance out to a milkfat content around 35 to 40 percent. I just used heavy creme and left out the half and half that I have been told is the USA equivalent of single creme. It took several hours to set in the refrigerator, but it's worked well. You have to have cold hands to keep the mixture from melting when you roll them. I have a couple of ice packs in the freezer. I have one on the counter that I get my hands nice and cold with and then I quickly roll a truffle, coat it, put it in the container that I'm keeping them in and end up with very little melted chocolate on my hands. So far, so good. Hope this helps.

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Wolf Heart

4:25 PM on 21 December, 2011

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alright I need a little help. I'm from America and I need to know what kind of substitute i can use for double cream. (America never has these awesome ingredients)

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CaroleBR

5:59 PM on 4 December, 2011

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People who tried the recipe and failed: you need to make sure the kind of cream you're using. I'm from Brazil and here we don't easily find the double cream - our markets usually sell single creams or similars with low butterfat content. See if you're using the correct types.

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MaDa

7:10 PM on 2 October, 2011

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Can somebody please tell me about that creams,is that a sweet cream,cooking cream,sour cream or what? Thank you!

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pauline

9:36 PM on 30 December, 2010

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i was wondering i only have 200g of dark chocolate what would the other ingredients measure out as and how many truffles could i make please help me out

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GTK Editor

9:33 AM on 30 December, 2010

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Hi Pauline, yes you can use milk rather than dark chocolate but they may take a little longer to set. Jolene

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pauline

10:42 PM on 29 December, 2010

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just wondering if you can use milk chocolate rather than dark chocolate

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Si

11:59 PM on 23 December, 2010

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I made these this evening, but the mint didn't really come through - maybe chopping it up would be better next time? Ian, sounds to me like you're not using a large, shallow dish? The shallowness is key really to get the mixture firmed up quickly. Failing that, perhaps you need to change the temperature of your fridge? I actually used 300ml of each cream and mine came out fine, so I'm guessing that it's not the measurements that are making yours so runny!

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Adrienne

6:57 PM on 23 December, 2010

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Ian, I have the same problem - got a lovely tasting mint choc sauce, but not firm enough to make them into truffles. Any suggestions of where I might have gone wrong?? Although I'm in NZ, and we don't get single or double cream here, we just get cream - so wondering if I do them again if I need to whip half the cream to make it a bit thicker - HELP!!!

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