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Acorn truffles


Makes: 40 truffles
timePrep time: 1 hr 20 mins
timeTotal time:
Acorn truffles
Recipe photograph by Martin Poole

Makes: 40 truffles
timePrep time: 1 hr 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
108Kcal
Fat
8gr
Saturates
5gr
Carbs
7gr
Sugars
7gr
Fibre
0gr
Protein
1gr
Salt
0gr

Mima Sinclair

Mima Sinclair

Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.

See more of Mima Sinclair’s recipes
Mima Sinclair

Mima Sinclair

Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.

See more of Mima Sinclair’s recipes

Ingredients

  • 375g cook's Belgian dark chocolate (70% cocoa solids), finely chopped
  • 1 x 300ml carton double cream
  • 20g unsalted butter
  • 3 tbsp liqueur - brandy, Cointreau, Baileys or kirsch (optional)
  • 20g cocoa powder, sifted, plus extra to dust
  • 30g chopped mixed nuts
  • about 20g gold and silver sprinkles from an 83g pack
  • about 30g chocolate vermicelli sprinkles from a 69g pack
  • 8 Zingy Orange Matchmakers, each broken into 5 pieces

Step by step

Get ahead
Make the ganache up to 1 day ahead; chill. Remove from the fridge for 1 hour to soften slightly before rolling. Store in airtight containers in layers separated with baking paper. They will keep for up to 5 days in the fridge.
  1. Put 300g of the chocolate into a bowl. Pour the cream into a saucepan and place over a low to medium heat. Just as little bubbles start to appear at the edges, add the butter and stir until melted.
  2. Pour the hot cream mixture over the chocolate and leave for 5 minutes then stir gently until smooth and combined. Stir in your chosen liqueur (if using) with a large balloon whisk. Put the bowl in the fried to set for 3 hours until firm.
  3. Use a teaspoon to scoop rough balls of the truffle mixture out onto a large tray lined with baking paper. Dust your hands in cocoa powder and roll the truffle mixture gently into acorn shapes (oval but with a slightly thicker end). Dust lightly in the cocoa powder then transfer to the fridge to chill for 30 minutes.

    Meanwhile melt the remaining dark chocolate in a small heatproof bowl over a saucepan of barely simmering water. Once melted, stir until smooth then leave to cool.
  4. Put the nuts in a small frying pan and toast over a medium to high heat for 2-3 minutes until lightly golden. Tip into a shallow bowl to cool. Put the gold sprinkles and chocolate vermicelli into separate small bowls.
  5. Once the acorn shapes are chilled, take one at a time and carefully dip the thicker end nearly halfway into the chocolate, gently shaking off any excess. Holding the dipped acorn over your chosen bowl of sprinkles or nuts, scatter the dipped chocolate end with the sprinkles or nuts to coat. Take a chocolate Matchmaker piece and press into the thicker base end to create a 'stalk'.
  6. Leave to set on the lined tray while you continue to decorate the rest of the acorns. When they are all decorated, return the acorn truffles to the fridge to set hard.

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