With Easter coming up it seems we all have chocolate on the brain! Well at least I do; it’s the one day a year I can indulge my chocoholic tendencies without judgement or guilt.

While giving friends and family gifts of Easter eggs is the norm as we celebrate this holiday, I think it’s a nice touch to make some homemade chocolate truffles instead of a shop bought egg. Despite these truffles looking the bee’s knees (if I do humbly say so myself), they are stupidly easy to make. This is a great recipe to add to your repertoire as a box of these bad boys always makes a thoughtful gift.

Best of all it only requires a few simple ingredients and you can use your imagination for the toppings. So put your apron on, get into the kitchen and channel your inner Juliette Binoche!

Ingredients (Makes Approx 24):

400g 70% dark chocolate

175ml cream

Whiskey

Toppings:

Cocoa powder & Cinnamon (equal amounts of each)

Crushed Roasted Hazelnuts

Desiccated Coconut

1. Break up all your chocolate into little pieces and place into a large bowl.
2. Heat your cream in a saucepan and just before it comes to the boil take it off and pour it over the chocolate pieces. Stir the chocolate and cream together continuously until it combines.
3. Add a splash of whiskey (I’ll let you use your judgement on this! Even if you’re not a whiskey fan I still advise adding a shot as it just adds a great depth of flavour rather than a strong whiskey taste. Don’t add more than 2 shots of whiskey though as the mix needs to be thick enough to set). Keep stirring until totally combined.
4. Leave the mix in the fridge overnight or for a minimum of 4 hours until it sets. When set, take it out and take a spoon at a time and roll between your hands until they form into ball shapes, do this quickly or they will melt from the heat of your hand. Don’t worry about them being perfectly circular. I advise wearing rubber gloves for this or your nails may go black!
5. Set up bowls containing the toppings and roll the truffles in each until they’re well coating in either your coconut, hazelnut or cocoa cinnamon topping.
6. Put into a lined box or tupperware and make sure to keep in the fridge until ready to eat. They will keep for up to a week, but my experience is that they all get gobbled up within a day or two!

Happy Easter!

If you’re looking for other homemade chocolate recipes, try these completely delicious (and easy) Spiced Orange and Roast Hazelnut Chocolates.