12 August, 2012

Chocolate Truffles

Chocolate is a good winter indulgence!
TRUFFLES DIPPED IN BELGIAN CHOCOLATE


 I don't really like desserts!
 I prefer a good cheese plate with muscatel grapes, figs or what ever fruit is in season, so it's quite funny that I ended up making so many cakes!
  I do occasionally like a crémé brûlée or a dark chocolate truffle which are easy to make and a good gift to take to a dinner party.
My favourite recipe for truffles is to make a simple chocolate ganache and chill in the fridge for 30 minutes before forming truffles and filling with cherries that I've been soaking in brandy for  2 years.
 You might like to try filling with crunchy bits of praline,  peanut butter, maybe liquorice, add a slash of liquer to the ganash or what ever else might take your fancy!.
 Below are a few basic recipes. 

Chocolate Truffles Recipe No 1
250g couverture chocolate
1/2 cup cream
100g dutch cocoa powder
50g desiccated coconut

  • Place the chocolate in a heatproof bowl over a pan of simmering water, heat through gently add chocolate and stir occasionally until smooth. Remove from heat. Cover and refrigerate until firm enough to roll out into balls. Place the cocoa on a large shallow plate, roll ½ of the truffle balls in the cocoa. Place the coconut on a large shallow plate roll remaining truffle balls in the coconut, refrigerate for at least ½ an hour before serving
Chocolate Truffle Recipe No2
150ml double cream
400g bitter chocolate broken into pieces
4tbs unsalted butter

  • In a saucepan gently boil the double cream until it reduces to 2 tablespoons. Remove from the heat and stir in the chocolate until melted. Add the butter and stir gently, then pour into a large flat plate. Put into the fridge for approximately 45 minutes until chilled and set. With a teaspoon scrape across the chocolate so that it forms a rough truffle shape, in a large curls. Roll them in the dry cocoa powder, refrigerate for at least half an hour before serving.
Chocolate Truffle Recipe No3
400g dark chocolate
20g clear honey
25g butter
200ml double cream

  • Place 200g of the chocolate in a mixing bowl. Add the honey and diced butter. Pour the cream into a saucepan, bring it to the boil then pour over the chocolate. Whisk until the chocolate has completely melted and the mixture is smooth. Leave to cool. Line a baking tray with greaseproof paper. Scoop with a melon baller or spoon onto a baking sheet. Put the remaining chocolate into a bowl and gently melt over a pan of hot water just below the boil. Then remove from the heat. Coat the truffles in the melted chocolate, lifting them out with a tooth pick. Then place back on the baking sheet and refrigerate to set. Coat the truffles a second time, refrigerate to set.
  •  If by chance you should have any left over! store in an airtight container in the fridge.


2 comments:

  1. These look amazing! x

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  2. Mmmmmmmmmmmmm........delish:-)))*

    Thank you for share this recipe!
    I would like to try making these.......

    And:-)*
    Thank you so very much for your kindnest comment,my dear blog friend!

    Wish you a very good week,

    Hugs,
    ***Violetta***

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