Triple Sweet Truffles

For the ganache, bring the water, molasses and light muscovado to the simmer until all the sugar has melted. Pour onto the chopped chocolate and whisk well until very smooth and thick. Pour into a food container and allow to cool, then refrigerate for at least two hours.

To roll your truffles, take the ganache out of the fridge and scoop out nuggets to your required size and place on to a parchment lined baking tray.

Use some cocoa powder to dust your fingers so the ganache doesn’t stick and roll the ganache into even balls, place them back onto the sheet and put back into the fridge for half an hour.

For the coating, chop both the chocolates into small pieces and mix together in a glass or metal mixing bowl. Place on a pan of very hot but not boiling water making sure the bottom of the bowl does not touch the water. Melt for at least an hour mixing occasionally. This will give you a good and even melt and make it smooth and silky.

Test the chocolate with a digital thermometer, when it is 55°C take the chocolate off the heat and wipe the bottom of the bowl to remove any water. Pour the chocolate onto the marble slab leaving about a quarter of it in the bowl.

Spread the chocolate across the slab with the pallet knife then scrape back into the middle of the slab.  Repeat this process until the chocolate on the slab has cooled to 27°C (the temperature that chocolate begins to set). Once at this stage quickly scrape the chocolate back into the bowl with the warm remaining chocolate and mix well. Dip the end of the pallet knife into the chocolate and allow it to set. If it is smooth and shiny then it is ready to roll.

Using your fingers dipped in the tempered chocolate, roll the truffle to put a thin layer of chocolate around the ganache. One the chocolate sets repeat the process and then sprinkle a small amount of dark muscovado sugar on top of the truffles.

Keep your truffles in a cool place but not the fridge and eat within 7 days.