Here it is - the second last truffle post for the year! Every Christmas Hubby gets a gift of Turkish Delight Truffles and Turkish Delight Rocky Road. Fry's brand is his favourite but if this is too heathenistic for you then I'm sure the proper Turkish Delight will work just as well!
Chocolate Coconut and Turkish Delight Truffles
Chocolate Coconut and Turkish Delight Truffles
20g desiccated coconut
300g good quality chocolate, coarsely chopped
125ml double cream
2 x 55g Turkish Delight bars (Fry's brand), finely chopped
250g milk chocolate
Place the coconut in a small frying pan over medium heat. Cook, stirring, for 3 mins or until the coconut is golden brown and aromatic. Set aside.
Place the chocolate in a large heatproof bowl and place over a saucepan of simmering water for 3-4 mins or until the chocolate is melted and smooth. Remove from the heat, add the Turkish Delight, marshmallows and peanuts and stir well to combine. Spoon the mixture into 12 x 1/2 cup capacity mini loaf tins lined with non stick baking paper. Refrigerate for 30 mins or until set.
Hubby declared these his all time favourites this afternoon. I still haven't managed to track down mini loaf tins as described in the recipe, last year I made it in one large tin and sliced it into bars once the chocolate was set. Only problem was that it split and crumbled where I didn't want it to split and crumble owing to all the yummy chunks of Turkish Delight and marshmallows and nuts. This year I set it in shallow bun tins that I had first lined with cling film. This seems to have worked much better but they are quite large and even a little bit on the 'too much in one go' side for me, Hubby disagrees of course ;0)
Place the chocolate and cream in a heatproof bowl over a saucepan half filled with simmering water. Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. Remove from the pan. Stir in the coconut and chocolate bars. Cover with plastic wrap and place in the fridge for 6 hours or until firm enough to roll into balls.
Line 2 trays with non stick paper. Use a melon baller or a teaspoon to scoop out 1 1/2 tsp of the chocolate mixture and use your hands to roll into a ball. Place on a lined tray. Repeat with remaining chocolate mixture. Place in the freezer for 10 mins or until firm.
Place the milk chocolate in a medium, heatproof bowl and place over a pan of gently simmering water. Use a metal spoon to stir gently for 5 mins or until the chocolate melts and is smooth. Remove from the pan.
Use 2 forks to evenly coat each truffle in the melted chocolate. Remove the truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess chocolate mixture. Use a small spatula to carefully slide the truffle onto the remaining lined tray. Repeat with remaining truffles and melted chocolate. Set the coated truffles aside at room temp for 5-10 mins or until set.
* Place coconut in an oven bag and twist the opening closed. Cook on high / 800 watts / 100% gently shaking the bag every minute, for 1-2 mins or until lightly golden.
* Combine the chocolate and cream in a medium heatproof, microwave safe bowl. Heat, uncovered, stirring every min on medium-high / 650 watts / 70% for 2 mins or until smooth.
* Place the milk chocolate melts in a small, heatproof, microwave safe bowl. Heat, uncovered, on high / 800 watts / 100% in 1 min bursts, stirring every min with a metal spoon for 3 mins or until the chocolate melts and is smooth.
Makes 60
I've had this recipe for quite a few years now and I never noted where it came from originally. Many thanks to the original author though ;0)
This recipes produces a much firmer truffle than my original posts do. This year I was short on time so I didn't cover them in chocolate, instead I just rolled them in coconut. Hubby hasn't seemed to mind about this small deviation from the original.
Turkish Delight Rocky Road
600g dark chocolate (yes - it is a lot!)
2 1/2 cups chopped store bought Turkish Delight
2 cups chopped store bought marshmallows
1 1/2 cups roasted peanuts
Place the chocolate in a large heatproof bowl and place over a saucepan of simmering water for 3-4 mins or until the chocolate is melted and smooth. Remove from the heat, add the Turkish Delight, marshmallows and peanuts and stir well to combine. Spoon the mixture into 12 x 1/2 cup capacity mini loaf tins lined with non stick baking paper. Refrigerate for 30 mins or until set.Makes 12
Donna Hay Magazine - Issue 30
Hubby declared these his all time favourites this afternoon. I still haven't managed to track down mini loaf tins as described in the recipe, last year I made it in one large tin and sliced it into bars once the chocolate was set. Only problem was that it split and crumbled where I didn't want it to split and crumble owing to all the yummy chunks of Turkish Delight and marshmallows and nuts. This year I set it in shallow bun tins that I had first lined with cling film. This seems to have worked much better but they are quite large and even a little bit on the 'too much in one go' side for me, Hubby disagrees of course ;0)
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