Wednesday 5 January 2011

Muscovado Truffles

I got Paul A. Young's chocolate book for my 21st last year from a good friend. It's one of my favourite recipe books - it's got truly gorgeous photos and styling and some really original recipes. This was the first recipe I tried from the book and it's wonderful. I've made it a few times since and every time it's just as delicious. They make wonderful presents. I like one or two for an after dinner flourish too. Definitely a recipe to keep. 

Also, I've joined twitter = poireschocolat. Still don't really know what I'm doing!

Muscavado Truffles
(adapted from Paul A Young's book Adventures with Chocolate)

100g muscovado sugar
pinch of sea salt
250g double cream
250g of 70% best quality dark chocolate

Chop up the chocolate into small pieces and put into a medium bowl. Weigh the cream out using a medium saucepan as the container (remember it's grams not a fluid measurement). Add the sugar and salt to the pan and mix in. Heat until it reaches a strong simmer. Pour over the chocolate, leave for a moment then whisk until glossy and smooth. Leave to cool on the side then put the ganache into the fridge. Leave for at least 2 hours. 

50g cocoa powder
50g muscovado sugar 

Sift the cocoa power and sugar into a shallow bowl. Take the ganache out of the fridge. Dip your fingers in the powder mixture then use a spoon to scoop out lumps of the mixture. Turn each out into the mixture and use your fingers to form each one into a sphere.  Roll around again in the mixture then pop on a plate. When you've finished put in the fridge for an hour or so to firm up before packaging. They keep in the fridge in airtight container (I've done a week, I reckon they'd be fine for longer too). 

(Makes about 30-40 truffles, depending on size)


  1. Oh! Those look very, very tasty! Thanks for sharing!

  2. Beautiful! I'd like to make these - what are the measures in cups? Also, is the sugar an icing sugar?

  3. I can't wait to make these, but a quick question...I wasn't quite sure what you meant when you said to weigh the cream in the saucepan but not use the gram measurement? Thanks in advance for enlightenment!

  4. Cupcake: I don't know the measures in cups but you might be able to work it out from this site ( it's the one I use to go the other way. Muscovado is an unrefined brown sugar, it's pretty easy to get here in the uk.

    Marina - sorry, bit of a typo - I meant not a fluid measurement in the bracket. I put the saucepan on my scales, zero them, and then weigh out the right amount. Less washing up that way!

  5. Truffles are so much fun. I like to play around with them--maybe a raspberry creme filling, or white chocolate and honey, or what I like to call "reese's truffles", just peanut-butter ganache dusted in chocolate. It's time to step back and just make rich dark chocolate. Thanks!

  6. Hi Emma,

    Thanks, brilliant! Makes perfect sense now. I'm off to get some muscovado sugar...

    All best, m.

  7. Emma, the truffles look so decadent and easier than I thought they would be to make.


  8. Have just found this blog when searching on the internet for a chocolate truffle recipe. I'm now half way through Paul A Young's basil/lemon/pepper truffles and about to make a second batch with creme de mures. First timer on the truffle front so hoping the ganache works and the ball rolling isn't too sticky. I'm also looking for a recipe for chocolate truffles, with a ganache, which includes prunes, which I love (know of one?). Ottolenghi has a recipe in his first book, but I want the prunes broken up more. I expect I'll have to use trial and error.

    Anyway, even if I'm more of a savoury-palated cook, I love the blog and glad to have found it. Keep it up.

  9. I was wondering if you ever considered changing the structure of your blog?

    Its very well written; I love what youve got to say.
    But maybe you could a little more in the way of
    content so people could connect with it better.
    Youve got an awful lot of text for only having 1 or 2 images.
    Maybe you could space it out better?

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  10. Hi, do you use dark or light Muscavado sugar? If muscovado isn't available, do you recommend a substitute? And I want toy say that you are an amazing baker. Thank you for your efforts to perfect the recipes you share with us!!!


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