CHOCOLATE TRUFFLES

0 0
CHOCOLATE TRUFFLES

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
200 grams dark or milk chocolate
80 grams Cream freshest possible with the longest shelf life
20 grams s liqueur or essence of your choice
coating ingredient of your choice nuts, cocoa, coconut etc
Features:
  • Gluten Free
Cuisine:
  • Serves 20
  • Medium

Ingredients

Directions

Share

There really is no limit to the variety of truffles you can make with this great little recipe. Treat your guests to different flavoured, sized and textured truffles at your next gathering. It is so simple; just make the ganache with a flavour or liqueur of your choice, then roll the truffles into anything you wish and voilà you have a variety of homemade decadent chocolate truffles.

  1. Add the chocolate and cream to a large mixing bowl.
  2. Set atop a pot of steaming water, do not let the water touch the bottom of the bowl.
  3. Stir with a wooden spoon or silicon spatula until all lumps have melted.
  4. Fold through the liqueur or flavouring.
  5. Remove the bowl from the steam and place it in the fridge.
  6. Allow the mix to set, 1-2 hours.
  7. Meanwhile toast and cool any nuts or coconut with which you may wish to coat the truffles.
  8. Once the mixture is set and firm remove from the fridge.
  9. Take teaspoon size scoops and roll the mix into balls, (can be larger or smaller depending on your preference).
  10. Place on lined trays, may need to be placed back in fridge if it is a warm day.
  11. Wash and dry your hands.
  12. Roll balls in mix of your choice, nuts will need to be pressed on as you roll and for finer ingredients like cocoa you can just toss the ball in a bowl of sifted cocoa.
  13. Kept in the fridge, they will keep up to 2 weeks.
  14. Kept out of the fridge they will last 4-5 days.
  15. Serve at room temperature.
  16. They make a great gift in decorative boxes as well.

Creative Ideas:

  1. Dark chocolate with Amaretto & toasted almond
  2. Dark chocolate with orange essence and cocoa
  3. Dark chocolate with brandy and coconut
  4. Dark chocolate with vanilla
  5. Dark chocolate with Cointreau
  6. Milk chocolate with Frangelico and ground hazelnut
  7. Milk chocolate with Kahlua and coffee beans
  8. Milk chocolate with espresso

 

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
BEER-BATTERED VEGETABLES
next
CHOCOLATE AND GRAND MARNIER CRÈME BRÛLÉE
previous
BEER-BATTERED VEGETABLES
next
CHOCOLATE AND GRAND MARNIER CRÈME BRÛLÉE

Add Your Comment