Greenwich restaurateur Guy Awford shares his recipe for homemade chocolate truffles (the perfect edible gift!)

Whether it be a tin of freshly baked cookies or a jar of spicy chutney, nothing epitomises the spirit of goodwill like a handmade gift. If you haven’t ventured into edible gifts before, my advice is to specialise. This year I’m determined to start my own chocolate truffle tradition.

The choice of chocolate is the most important element; I’m using a bitter, slightly fruity chocolate. The first step is to make a smooth velvety ganache. Adding a pinch of salt may sound counter-intuitive but it will emphasise the natural flavours of the chocolate and balance the sweetness.

To take my truffles up a notch, I’m dipping them in tempered chocolate. Tempering is a process that encourages the regular crystallisation of melted chocolate as it cools. This results in a glossy shell with a satisfying snap; the perfect contrast to the soft rich interior.

To temper chocolate, melt 160g of chocolate in a heatproof bowl suspended over a pan of simmering water. Remove from the heat, add 80g of unmelted chocolate and stir until the temperature reduces to 31°C. Working quickly, dip the truffles, sprinkle with the chosen topping and place on a piece of greaseproof paper to set.

Print Tempered chocolate truffles Prep Time 60 Cook Time 20 Yields 30


190ml double cream
80g light brown sugar
220g dark chocolate, in small pieces
50g butter, diced and softened
Pinch of salt
A shot of Baileys, dark rum and Tia Maria
Chopped pecans, desiccated coconut and honeycomb
Slowly bring the cream and sugar to the boil. Stir to dissolve the sugar.
Place the chocolate and butter into a large mixing bowl and pour the hot, sweetened cream over it. Leave for a couple of minutes, then stir until smooth and glossy.
Add a pinch of salt and divide the mixture into four. Keep one plain and whisk in a shot of Baileys into another, a shot of rum into the third and a shot of Tia Maria to the last.
Cover and refrigerate for a couple of hours to set. Once set, use a teaspoon to scoop out truffles and roll them by hand. Chill.
Dip into the tempered chocolate. Sprinkle the rum truffles with coconut, the Baileys truffles with honeycomb and the Tia Maria truffles with pecans.
Place on greaseproof paper to set and then box up.

By Guy Awford


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