When Aldi contacted me about taking part in their Easter campaign, I knew I’d make a beeline straight for their chocolate. I always go out of my way to stock up on it and I don’t think I’m alone on this. To make truffles, most recipes will specify to use a high cocoa content (at least 70%). I haven’t challenged this but I know from past experience of melting down some value milk chocolate for Cornflake cakes the results leaved a lot to be desired. Yes, you can muck up Cornflake cakes. The Moser Roth range of chocolate you can pick up from Aldi is not only fair trade but also affordable, the taste genuinely rivals any of the more expensive brands on other supermarket shelves. And it melts beautifully.
Novelty aside, I do love to give these Easter truffle egg boxes away each year because as I got older, the fewer Easter eggs I seemed to receive. Funny that. Adults love chocolate too! Plus, I always hated the amount of wasted packaging for Easter eggs, you’re practically saving the planet if you opt for my approach of re-usable egg boxes instead.
There’s a ton of chocolate truffle recipes out there but not all of them come in Easter egg boxes and I know my Mum will vouch for mine. Every Christmas I’ll buy her a different box of truffles to try and every year she comes back with “yeahhh, they’re not as good as yours though, are they?”. She is not a lady to be reckoned with so the sensible thing to do here is just take her word for it.
Notes on the recipe: I’ve used a mix of hazelnuts and cocoa to coat the truffles. Feel free to get creative on that part, I once used crushed mini eggs to coat mine just for the fun of it, really boils down to preference! Also, worth bearing in mind that once the mixture has melted, it can take a few hours to set in the fridge before you’re ready to roll into truffles.
makes 12 truffles or 2 egg boxes
- 175g dark chocolate (at least 70%) broken into small pieces
- 175g milk chocolate broken into small pieces
- 150ml double cream
- 50g butter
- cocoa for dusting
- chopped toasted hazelnuts for dusting (optional)
- Bring a saucepan of water to a simmer, and place a bowl over the pan with the broken chocolate and butter. Make sure the bowl is not touching the simmering water.
- Melt and stir gently over the heat until you have a glossy, liquid chocolate mixture.
- Stir the double cream into the mixture until combined.
- Allow the mixture to set in the fridge before being firm enough to roll into balls.
- Roll the mixture between your palms to make roughly 12 individual balls and coat with your preferred dusting immediately as you go. It helps to put your toppings onto separate plates or bowls so you are able to roll them around to coat.
- Keep them refrigerated until you are ready to give them away.
- Store in the fridge, best enjoyed within a few days of making them.