The 1930s saw a surge in the chocolate market – well-known confectionary brands were establishing themselves in this period. Try making these sensational chocolate truffles recipe as a delectable finale to any evening – they’re so delicious that no one will guess how quick and easy they are to make! Makes about 15 of each truffle, about 45 in total Ingredients: <b>For truffle base:</b> - 300 g/10 1/2 oz good-quality dark (semisweet) chocolate (at least 70% cocoa solids) - 90 ml/ 3 fl oz / 1/3 cup double (heavy) cream - 150 g/ 5 1/2 oz / scant 3/4 cup (11 tbsp) unsalted butter - 150 g/ 5 1/2 oz /1 1/2 cups (unsweetened) cocoa powder, sifted <b>For the ginger truffles:</b> - 2 tbsp glacé (candied) ginger, roughly chopped - Glacé (candied) ginger, to decorate <b>For the salted caramel truffles:</b> - 1 tsp Maldon sea salt - 1 tbsp dulce leche - 1 Dime bar, chopped - Salt, to decorate <b>For the rose truffles:</b> - 1 tsp rose essence - Dried rose petals, to decorate
Place 100 g/3 1/2 oz of the chocolate and 2 tbsp of the cream into a heatproof bowl and place the bowl over a pan of gently simmering water (making sure the base does not touch the bottom of the bowl). Heat the chocolate until it is completely melted
Remove from the heat, add the ingredients of one of the flavors, and mix well.
Place the mixture in a small airtight container and chill in the refrigerator for 6–8 hours, or until firm.
When the truffle mixture is the desired consistency scoop out the mixture with a teaspoon and roll into truffle size balls.
Finally, place the truffles in a tin lined with non-stick baking parchment and cover with cling film and put back into the refrigerator. Repeat the same method for the other flavors.
Once you have made 3 batches of truffles sift the cocoa powder onto a large plate and coat all the truffles in the cocoa, then decorate.
This truffles recipe is excerpted with permission from <a href="http://www.amazon.com/gp/product/186205973X/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=186205973X&linkCode=as2&tag=craftfocom-20">"Style Me Vintage: Tea Parties: A Guide to Hosting Perfect Vintage Events"</a> by Betty Blythe and published by Pavilion.