- Prep time 3 hours 20 minutes
- Cook time 15 minutes
- Makes 100 chocolates
Here's a recreation of Royce's famous Nama Chocolate truffles. Somewhere between a liquid and a solid, they're silky, salaciously smooth squares of chocolate ganache dusted with a blizzard of cocoa powder. It's a bold statement, but I haven't had a better truffle to date. —Jun
good, and I mean really good, dark chocolate (at least 60% cacao), chopped into small pieces
1 1/2 cups
(350ml) heavy cream
(30g) unsalted butter
Kahlúa or brandy, optional
(60g) unsweetened cocoa powder
- Line a 10x10-inch baking pan (or anything with a similar surface area) with parchment paper. Place the chocolate in a heatproof bowl.
- In a pot, add the cream and butter and heat until it starts to steam significantly (about 176°F/80°C). Pour the hot cream and butter over the chocolate, and stir until the chocolate is completely melted. Add the Kahlúa or brandy and give it a quick mix.
- Pour the chocolate paste into the prepared pan. Spread evenly, keeping the surface as smooth as possible. Freeze 2 to 3 hours to harden the chocolate.
- Now onto the slicing. Take the block of chocolate out of the freezer and mark 1x1-inch squares with a knife; that's 10 lines across both ways, i.e. 100 squares (I used a ruler to get perfect squares, but if you’re not fussed, it’s totally fine to do this by eye). Then, using a hot knife (you can dip the knife in hot water, then wipe it off with a kitchen towel), cut the chocolate into squares.
- Using a fine sieve, liberally dust cocoa powder over the chocolate squares.
- To store, keep in an airtight container in the refrigerator. I found that the cocoa powder will get slightly wet and clump up a little after 3 to 4 days, so if you can, add a pack of silica gel to your container to absorb any excess moisture.