Since Easter is fast approaching and some of us are probably at that age when we really are too old for Easter eggs (Never!! I refuse to grow up!) I thought I would share my recipe for chocolate truffles. I really is the easiest recipe ever and very versatile too. Beautifully boxed, they make the most well received gifts.
There are two varieties of truffles shown above, dark chocolate and orange rolled in icing sugar and milk chocolate rolled in vermicelli and chocolate flakes. Both were made by tweaking the same recipe.
150g good quality milk or dark chocolate
150ml double cream
- Place broken up chocolate pieces into a food processor and pulse until the chocolate resembles rumble. A couple of blasts should do it.
- Bring the cream and butter to a boil then carefully pour it through the liquid funnel of the food processor whilst the machine is running. BE CAREFUL!
- Transfer the truffle mixture to a bowl, cover and refrigerate for at least 2 hours (milk chocolate truffles often require leaving overnight)
- Remove from the fridge and form into small balls. It should make approximately 24 truffles.
- Roll in your chosen coating.
Flavour variations to the truffle mixture:
- add 0.5 tsp orange oil or the grated zest of half an orange
- add 1 tsp of espresso powder
- add 0.5tsp peppermint oil
- add 1 tsp chai tea powder
- add 1 tbs of alcohol or liqueur e.g. whiskey, rum, brandy, Cointreau, Drambaui
- icing sugar (simple but effective)
- melted chocolate (make sure your truffle mixture is very cold before you coat them)
- Toasted chopped nuts
- Edible gold leaf (very decadent!)
As I said this is a very simple, versatile recipe. I have only discussed milk and dark chocolate because I am not sure how well white chocolate will work in this recipe. I know when I have made white chocolate ganache in the past it can be temperamental so I have tended to steer clear of using it. If you can get it to work please let me know.
Hope you have fun experimenting!
Let me know how you get on!