Chocolate Truffles
- 200ml single cream
- 30g butter
- 250g continental plain chocolate
- 250g plain chocolate
- 2tbsp rum or liqueur of your choice (optional)
- Cocoa mixed with a bit of icing sugar or nuts to coat the truffles
- Heat the cream and the butter in a heavy based saucepan until it reaches a rolling boil. Remove the mixture from the heat and stir in both chocolates, stirring until the mixture is smooth.
- Add the liqueur, if using, then pour the mixture into a prepared tin (shallow cake tin, or swiss roll tin lined with silicone paper or greaseproof paper) and spread out with a palette knife. Leave in a cool place uncovered for 24 hours to firm up.
- To make the truffles, pull marble sized pieces from the mixture into the tin and roll them in the palms of your hands to shape into balls.
- Sprinkle the coatings onto some greaseproof paper and roll the truffles in them to coat.
They will keep for 2 weeks in the fridge in a covered container layered between greaseproof paper.
White Chocolate Truffles
- 180g white chocolate broken into pieces
- 75g unsalted butter (diced)
- 3 tbsp double cream
- pinch of salt
- 1/2 tsp orange liqueur
Cocoa powder to coat.
- Melt the chocolate, butter, cream and salt together. Remove from the heat and leave to cool.
- When the mixture has cooled add the liqueur. Cover and chill in the fridge until firm.
- Pull off marble sized pieces and roll them into the palms of your hand and shape into balls.
Sprinkle any coatings onto greaseproof paper and roll the truffles in it.
They will keep for 2 weeks in the fridge in a covered container layered between greaseproof paper.
Taken from Chocolate recipe book by Patricia Lousada.
