Chocolate Truffles
250 mL cream
400 to 500 grams chocolate
1-2 packets biscuits, broken and crushed up into small pieces (optional)
Coconut or cocoa powder, for rolling the truffles in.
Heat the chocolate and cream together, which you can do in a heavy bottomed saucepan on the stove, in a double boiler, or very carefully in the microwave. You don't want cream to boil, only to be hot, simmering at most. Slowly heat (and stir) the cream and chocolate until the cream is melted and mixed smoothly into the cream.
Let the mixture cool, mix in the biscuits (or anything else you feel like throwing in) and leave it to cool for a few hours.
Scoop spoonfuls of the chocolate mixture, roll into balls and coat them with cocoa or coconut. Dip your hands in cold water regularly to prevent the mixture from sticking to your hands.
The truffles need to be kept in the fridge in an airtight container.
250 mL cream
400 to 500 grams chocolate
1-2 packets biscuits, broken and crushed up into small pieces (optional)
Coconut or cocoa powder, for rolling the truffles in.
Heat the chocolate and cream together, which you can do in a heavy bottomed saucepan on the stove, in a double boiler, or very carefully in the microwave. You don't want cream to boil, only to be hot, simmering at most. Slowly heat (and stir) the cream and chocolate until the cream is melted and mixed smoothly into the cream.
Let the mixture cool, mix in the biscuits (or anything else you feel like throwing in) and leave it to cool for a few hours.
Scoop spoonfuls of the chocolate mixture, roll into balls and coat them with cocoa or coconut. Dip your hands in cold water regularly to prevent the mixture from sticking to your hands.
The truffles need to be kept in the fridge in an airtight container.
These look gorgeous. I'm planning to make some chilli flavoured truffles for Christmas so I might try and adapt this recipe. I'll let you know how it goes.
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