Chocolate truffles recipes
Ingredients
- 200 gr chocolate
- 150 gr double cream
- 30 gr butter
- 2-4 tbsp brandy
- some cocoa powder
Method
- Steam the chocolate so that it melts, and bring to the boil the cream, butter and brandy (but don't really let it boil). Take the cream off the stove and stir the chocolate in. It might seem there isn't enough chocolate - just keep stirring. The mixture becomes homogeneous quite soon, and it thickens a bit too. Put the mixture in the fridge for a few hours to let it settle and freeze a bit. Using a teaspoon, spoon out the mixture and roll truffles. It helps if your hands are covered in cocoa powder, the mixture won't stick to you. And of course a cocoa dusting is delicious on the truffles. Enjoy!
Alina has contributed to these popular cooking recipes:
Ingredients
- 175g/6oz Dark Chocolate
- 2 tbsp Baileys/Champagne/Brandy/Amaretto etc
- 40g/1/½/oz unsalted butter
- 50g/1/¾ oz icing sugar. sifted
- 50g/1¾ oz Ground Almond
- 50g/1¾ oz grated chocolate to decorate/or other options
Method
- 1) Melt the dark chocolate with the liqueur in a bowl over simmering water, and stil until combined.
- 2) Add the butter and stir to melt in. Add the icing sugar and ground almonds.
- 3) Leave the mixture to cool until firm enough to roll into 24 truffle balls
- 4) Place the grated chocolate (or sprinkles, icing sugar, cocoa powder, chopped nuts etc)on a plate or bowl and roll in the truffles to coat
- 5) Place in mini sweet cases and chill.
- These will last up to 2 weks in an air tight container in a cool place.
MommaVic has contributed to these popular cooking recipes:
Ingredients
- 127ml ½ fat double cream
- 255g Plain Chocolate
- 2 tbsp brandy
- 2 level tbsp cocoa powder
- 1 level tbsp desiccated coconut
- 6 wallnut halves
Method
- 1. Finely chop the plain chocolate & leave to one side.
- 2. Place cream in a pan, bring just to the boil then remover from the heat & stir in the chocolate until melted.
- 3. Stir in the Brandy & then leave to chill until quite firm.
- 4. Finely chop the wallnuts up & spread out on small plate. On a seperate plate spread the coconut & on another the cocoa powder.
- 5. Dust you hands with cocoa powder, then when chocolate mix has cooled, take a teaspoon of the mixture & roll in your hands to create small balls.
- 6. Then you can roll in the cocoa powder, wallnuts or coconut & place in miniture cake cases.
- Store in the fridge to keep cool.
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