groceries


 

chocolate truffles

  • 250g Chocolate
  • Small carton single cream
  • Liqueur of choice
  • Cocoa
Take a saucepan and melt the chocolate on a low heat. Once melted, take off the heat and whisk in the cream. Add a dash of liqueur. Put in fridge and leave to set. Using a melon baller, ball out a number of truffles dropping each one into the cocoa powder, roll until completely covered.

To clean the saucepan, add milk and heat, scraping the chocolate residue off with a wooden spoon- the ultimate hot chocolate.


1 comment to this

hem said on 01 Mar 2006 at 09:57:18:

Chocolate truffles revisited

Made up a batch of these one Fri/Sat for Susan and as usual when posting a recipe I notice I leave out a lot of the minor detail which make the whole process so much easier.

Anyway, before I start I would like recommend O'Conaills chocolate- used it for the first time this weekend and it's incredible stuff. The wrapper
says they have a website (www.oconaillchocolate.com) but it doesn't seem to exist yet.

  • 250g Chocolate
70% couverture, yay. Broken up into little pieces - Stick block of chocolate into a paper bag and smack a few times with the back of a cleaver.
  • Small carton single cream
200ml according to the side of the carton
  • Liqueur of choice
I used Picon.
  • Cocoa
Decided to coat with white chocolate

> Take a saucepan

Take a large saucepan- one that when you've added all the ingredients to, the resulting depth of the mix is around the same size as the diameter of your melon baller.

> and melt the chocolate on a low heat. Once melted, take off the heat and whisk in the cream.

I boiled the cream, took the pan off the heat and added the chocolate and whisked it until all melted.

> Add a dash of liqueur.

As I said, I used Picon- it's also why I didn't bother with any vanilla as the liqueur would have masked the flavour.

> Put in fridge and leave to set. Using a melon baller, ball out a numberof truffles dropping each one into the cocoa powder, roll until
> completely covered.

Something I want to do was pour the mixture into an ice cube tray I'd got. Nice one with little heart shaped moulds. However it was rubber and there were warnings on it that it was only to be used for cold water. So I used the melon baller. One tip regarding the melon baller. Keep a cup of hot water to one side and dip the baller into it between scoops, makes the whole process a lot easier. Put the lot onto a baking tray, this went into
the freezer while I tempered the white chocolate in a small dish. Dunked each of the truffles into the chocolate and then put them back onto the
baking tray using the unusual fork that I inherited years ago and have now found out that it's a chocolatiers fork.

> To clean the saucepan, add milk and heat, scraping the chocolate residue off with a wooden spoon- the ultimate hot chocolate.

Much to the delight of my wife and daughter...

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posted by hem on 01 Mar 06 - 10152 views

hem

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