Makes about 50 teaspoon-sized truffles

INGREDIENTS:

• 300ml double cream (I use Heavy Cream)
• a knob of unsalted butter
• finely grated zest from 1 clementine
• 300g good-quality dark chocolate (70% cocoa solids), broken into small pieces
• a pinch sea salt
• a splash of brandy
• a handful of mixed nuts (Brazil nuts, toasted almonds and hazelnuts)
• 3 tablespoons cocoa powder, to serve

DIRECTIONS:

1. Put the cream in a pan over a medium heat and let it heat up. You don’t want it boiling, just hot. As soon as tiny bubbles start to appear add the knob of butter and the clementine zest. Once the butter has melted pour this hot mixture over the chocolate pieces whisking as you go so the chocolate melts nice and slowly. If the mixture splits slightly, don’t worry, you can bring it right by adding a splash of boiling water.

2. Add a pinch of salt to the mixture; it may sound bonkers, but the smallest pinch of salt actually makes chocolate taste even chocolatier! Stir in a splash of brandy.

3. Once completely melted and smooth, pour your melted chocolate mixture into a nice little serving dish or bowl. Pop this in the fridge for about 2 hours to set. Christmas is a busy time so you can always do this a few days before you need it if you want. About 30 minutes before you’re ready to make your truffles pull the bowl out of the fridge and let the chocolate warm up to room temperature.

4. Put your mixed nuts into a plastic bag and use a rolling pin to bash them up quite finely. Get some little saucers or bowls and put the nuts in one and your cocoa powder in the other. 

5. Scoop a teaspoon into the mixture and make a ball of the mixture. Roll each ball in cocoa powder then into the crushed nuts and/or then drizzle some melted chocolate over them.

Can be served immedaitely or refrigerated for later.
 

Cruise Critic Member: IRL_Joanie