This month’s mission:
1) Go out and buy the best truffles you can find… there must be a local chocolatier somewhere around you, so steer clear of the supermarkets!
2) Indulge in those truffles. Savour them. Become one with them. NB: this is NOT meant for your enjoyment, but purely for research purposes!!!
3) Next, we want to see you hand-make your own chocolate truffles – it is easier than it seems. Make them white, black or brown, dust them or ice them, fill them with a funky ganache, some simple praline or anything else (edible!) that you can think of… anything goes! The only thing I ask is that they be utterly sinful and moreish, just what you need to distract you from a dreary cold November out there!
I omitted step 1 and 2 because the November issue of my Good Food Magazine offered a chocolate truffle recipe. Now I had the perfect excuse to prepare them for the SHF 25.
Three kinds of Chocolate truffles
The pistacio coated truffles are flavoured with rum, for the coconut coated I used Baileys and the cocoa coated are flavoured with Cointreau, orange juice and zest. My favourite truffles are the Orange-Cocoa-Truffles.
-========= REZKONV-Recipe – RezkonvSuite v1.3
Title: Chocolate truffles
Yield: 50 , Easily doubled or halved
280 grams Good-quality dark chocolate, 70% cocoa solids,
— 10 oz
284 ml Pot double cream
50 grams 2 oz unsalted butter
============================ SOURCE ============================
Good Food Magazine, November 2006, p. 92
— Edited *RK* 11/24/2006 by
— Ulrike Westphal
1 Chop the chocolate and tip into a large bowl. Put the cream and
butter into a saucepan and heat gently until the butter melts and
the cream reaches simmering point. Remove from heat, then pour over
the chocolate. Stir the chocolate and cream together until you have
a smooth mixture. Add any flavourings to the truffle mix at this
stage (see Flavouring truffles, above right) or leave plain. Cool
and chill for at least 4 hrs.
2. Shape and coat the truffle mix using the suggested ideas, above
right. Store in the fridge in an airtight container for 3 days, or
freeze for up to a month. Defrost in the fridge overnight. To give
as presents, place 8-10 truffles in small, lined boxes tied with
If you want to flavour your truffle mixture, then do so before the
initial chilling stage. Divide the mixture between bowls and mix in
liqueurs or other flavourings, a tsp at a time, to taste. Try
bourbon, Grand Marnier, coconut rum or the zest and juice of an
COATING YOUR TRUFFLES
Coat your truffles immediately after shaping. Tip toppings into a
bowl and gently roll the truffles until evenly coated, then chill on
greaseproof paper. Try:
• Pistachio Crushed, shelled pistachio nuts.
• Coconut Lightly toasted desiccated coconut
• Orange cocoa Roll a truffle flavoured with orange‘ zest and juice
in cocoa powder.
• Chocolate-coated Line a baking tray with greaseproof paper. Melt
100g milk, dark or white chocolate for 10 truffles. Allow chocolate
to cool slightly. With a fork, pick up one truffle at a time and
hold over the bowl of melted chocolate. Spoon the chocolate over the
truffle until well-coated. Place on the baking tray, then chill.
‚Chocolate truffles, beautifully wrapped in boxes, will put a smile
on anyone’s face. They’re very satisfying to make and a great way to
get the kids involved. Once you get the hang of shaping them, they
are ready in no time at all and, best of all, you can make and
freeze them ahead.
:PER TRUFFLE 67 kcalories, protein 1 g, carbohydrate 3g fat 6g,
saturated fat 3g fibre none, sugar 2g salt none
:COOK 5 mins
:PREP 30 mins plus 4 hrs chilling