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River Cafe Bitter Chocolate Truffles (Tartufi di Cioccolato Amaro)

From: The River Café Cook Book Two by Rose Gray & Ruth Rogers


Makes 450 g (1 lb)

150 ml (5 fl ozs/generous 1/2 cup) double cream

400 g (14 ozs) bitter chocolate, broken into small pieces

4 tablespoons (5 American tablespoons + 1 teaspoon) unsalted butter, softened

best quality unsweetened cocoa powder

In a saucepan boil the double cream until it reduces to 2 tablespoons (2 American tablespoons + 2 teaspoons).  Remove from the heat and stir in the chocolate until melted.  Add the butter and stir gently, then pour into a large flat plate.  Put into the fridge for approximately 45 minutes until chilled and set.

With a teaspoon scrape across the chocolate so that it forms a rough truffle shape, in large curls, not round balls!  Roll them in the dry cocoa powder.  Put them in the fridge for at least half an hour before serving.

This is a recipe by
Darina Allen
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