Here it is! The long awaited recipe for Chocolate Truffles. These make great gifts for any occasion. This recipe does make a large amount of truffles as it is one I used when I worked in the restaurants. You can half the recipe to make a smaller amount or make it alcohol free by using 2 pints of cream and omitting the alcohol. There is no weight for the amount of chocolate to use for the coating of the truffles.
In the kitchens I used to just eyeball what I thought I would need to use and then if there was any chocolate left, once set, this used to be grated and used for presentation on other dishes.
Ingredients:
- 1 3/4 Pints of Double Cream
- 1/4 pint of liquor- Rum, Brandy or Baileys etc
- 2lb 5oz Dark Chocolate
- White Chocolate Buttons 2-3 handfuls
- Extra dark chocolate for Coating
Method
- Put cream and liquor in a pan and bring to the boil
- Once boiled, turn down the heat and whisk in the 2lb 5oz of dark chocolate.
- Remove from the heat and allow to cool before putting in the fridge to set
- Once set, roll into balls about the size of a 50p coin. I find it best to use gloves when doing this and dust the gloves with Cocoa Powder to keep your hands clean and prevent a mess especially when trying to do this in the summer heat.
- Put the truffles on a tray and put in the freezer for an hour.
- Melt 3/4 of the dark chocolate for coating in a bowl over a pan of boiling water. Ensure that the water does not touch the bottom of the bowl.
- Once the chocolate has melted, remove from the heat but still leave the bowl on top of the pan. Stir in the remaining 1/4 of dark chocolate until melted.
- Remove the truffles from the freezer. Coat the truffles in the melted chocolate using a fork to allow excess chocolate to drip through the tines of the fork.
- Once coated place on a tray lined with baking paper and leave to set at room temperature.
- Once set, place the white chocolate in a piping bag and melt in the microwave in 10 second bursts until fully melted. White chocolate will burn pretty quickly, make sure you keep an eye on it.
- Snip a tiny little bit of the piping bag so you can easily pipe the chocolate. The hole must not be too thick.
- Pipe white chocolate lines over the truffles and leave to set at room temperature before storing in an air tight container in the fridge.
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These are delicious had some at Christmas
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