Easy Chocolate Truffles

Indulge in the divine pleasure of homemade chocolate truffles infused with the rich creaminess of Langage Farm Double Cream. This simple yet luxurious recipe combines the finest dark chocolate with velvety smooth cream, resulting in decadent treats that melt in your mouth.  Perfect Christmas treat or even as a homemade gift!

Ingredients:

200g dark chocolate (finely chopped)
120ml Langage Farm Double Cream
Cocoa powder, powdered sugar, or chopped nuts for coating (optional)

Instructions:

1. Heat the Langage Farm Double Cream in a saucepan over medium heat.
2. Bring it to a gentle simmer but avoid boiling.
3. Place the finely chopped dark chocolate in a heatproof bowl.
4. Pour the hot cream over the chocolate. Let it sit for a minute to soften the chocolate.
5. Gently stir the mixture until the chocolate is completely melted and the mixture is smooth and glossy.
6. Cover the bowl and refrigerate the chocolate ganache for at least 2-3 hours, or until it’s firm enough to scoop and roll into balls.
7. Once the ganache has set, use a spoon or a melon baller to scoop out portions and roll them into small balls with your hands. If the mixture is too soft to handle, you can refrigerate it for a bit longer.
8. If desired, roll the truffles in cocoa powder, powdered sugar, or chopped nuts to coat them evenly.
9. Place the finished truffles on a parchment-lined tray and refrigerate until firm.
10. Serve and enjoy your delicious homemade Langage Farm Double Cream chocolate truffles!

These truffles can be stored in an airtight container in the refrigerator for up to a week, but they’re usually best enjoyed within a few days for the freshest taste.