Chocolate Truffles

I'm baaaaaaaaaaaack! Hubby has a new laptop and mine seems to be over its temper tantrum's just in time to start sharing some of my Christmas recipes. There a re quite a few to catch up on so I'll try and post them ASAP.

Tomorrow is Christmas Lunch with the girls so I've been under the kosh to get all the truffles made in time. By request they get truffles every year but this year I was going to make it really special for them by presenting the truffles in the chocolate box with bow that I made at the Chocolate Masterclass a few months back. I spent 2 days trying to get the rotten things to work for me but in the end I had to admit defeat for the time being, instead they are getting their truffles in nice festive coffee cups instead ... oh well, its the thought that counts!

I first made these truffles four years ago for my first ever Christmas with Hubby's family. They have been made every year since and also get an outing for birthdays. And yes, I even made these for our wedding favours.

My Basic Truffle Recipe

280g good quality dark chocolate (I tend to use milk chocolate though as the dark can be too strong for most people)

284ml pot double cream (or the extra thick cream if adding liqueurs as it tends to make the mixture a softer set)

50g unsalted butter

Flavourings, if being used (See below)

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 or leave plain. Cool and chill for at least 4 hours (I always leave mine over night, especially if booze has been added).

Shape and coat the truffle mix using the suggested ideas below. Store in the fridge in an air tight 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 ribbon.

Makes 50 ish

I think this one came from a Good Food Christmas Magazine

Flavouring Truffles

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 (I'm not a huge booze fan [cough, splutter] but I always add 2 tbsp). Try bourbon, grand marnier, coconut rum or the zest and juice of an orange. This year we have original baileys in the milk chocolate truffle mixture and frangelico in the white chocolate mixture (recipe below).

Shaping Truffles

To shape truffles, dip a melon baller or small ice cream scoop in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe onto greaseproof paper.

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;

Crushed Pistachio - 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 truffle until well coated. Place on the baking tray, then chill.

White Chocolate Coconut Truffles

200g good quality white chocolate

75g butter, cubed

150ml double cream (or extra thick cream if adding liqueur)

Packet of desiccated coconut, to decorate

Finely chop the chocolate and add to a bowl. Set aside. Slowly heat the cream and butter in a small pan over a low heat until just before boiling then pour over the chocolate. Leave for 5 mins before stirring through until the chocolate has melted and is smooth. Let the mixture cool, then cover and put in the fridge for 2-3 hours or preferably overnight.

Pour the dried coconut onto a plate. Using a teaspoon (or melon baller or small ice cream scoop), scoop some of the mixture out of the bowl and roll between your hands to make a ball shape (it doesn't matter if it isn't perfectly round). Repeat until the mixture's finished, then roll the balls in the coconut and put into a sweet case, and put back in the fridge to harden again.

Makes 20 ish

I think this came from the same magazine as above!

The white chocolate ones seem to be most people's favourites so it may be worth making a double batch to keep all for yourself ;0)

Now I've come to the end of the post I can admit that it seems I haven't been quote as diligent with my photography as I thought I had - oops! For pictures of the finished articles check out tomorrow's post! I'll have my act back in gear by then lol.