Chocolate Truffle Filling
- 8 oz good quality chocolate
- 3 fl oz double cream
- 3 tbsp good quality spirit or liquor (e.g. brandy or rum) or vanilla (I'm going to try peppermint next time)
1. Finely chop the chocolate using a heavy knife then put it into a heat-proof bowl.
2. Pour the cream over the chocolate
3. Stand the bowl over a pan of simmering water and heat gently until the chocolate begins to melt.
4. Be patient, stirring gently now and then to mix the chocolate and the cream. Do not let the mixture overheat – it should melt without becoming hot!
5. As soon as the chocolate has melted, remove it from the heat and leave to cool for about 30 minutes (the mixture should thicken a little)
6. When it is cool, add 3 tablespoons of your chosen alcohol (or vanilla) and stir in
7. Now beat the mixture with an electric whisk until it is thick, fluffy and paler in color. It should be firm enough to stand in peaks. (If you find the mixture fails to thicken, stand it in the fridge for an extra 10 – 20 minutes and try again – it will thicken when cool enough).
8. Spoon the thickened mixture into a shallow dish or tin and refrigerate for a couple of hours, to set.
9. Now for the messy bit... you may need to wash your hands frequently during this stage.
10. When the mixture comes out of the fridge it will be quite firm. Scoop up a heaped teaspoon and roll into a ball between the palms of your hands (approx 1-inch ball)
(Dusting your hands with cocoa powder helps to prevent melting.)
11. If you plan to roll your truffles in a dry coating, do so immediately, while the ball is soft and melting on the outside. (See ingredients for suggested coatings)
12. If you plan to dip some or all of your truffles in melted chocolate, lay the rolled balls onto a tray or a plastic container and freeze overnight.
Chocolate-Dipped Truffles
13. Chop up several different types of chocolate and melt each batch separately (gently) in double boiler – VERY LOW HEAT – should NOT get warm!
14. When the chocolate is melted, dip the frozen truffles quickly into the chocolate.
15. A good technique is to use a cocktail stick to hold the frozen truffle, and use a teaspoon to help spread the chocolate over the ball. The other end of the cocktail stick can be stuck
into a potato half, to hold the truffle upright while it sets.
16. Refrigerate the coated truffles until the chocolate has set.
17. To decorate the truffles, drizzle fine lines of contrasting melted chocolate over them with a piping bag.
The truffles can be stored in the fridge for 2-3 weeks. If frozen, they defrost quickly at room temp.
Coconut Truffle Filling
1 C Heavy Cream
14 oz White Chocolate – in small pieces (easier to use white chocolate chips)
2 C coconut flakes
Mix white chocolate and cream in top of double boiler – melt over VERY LOW heat stirring occasionally until chocolate is melted – it should NOT get warm! Mix in coconut and whisk (electric whisk) until stiff peaks form. Refrigerate until firm. Form into balls and freeze balls for several hours (or over night) Dip while frozen - steps 13. -17. above
Nut Butter Filling
1 jar peanut butter (or hazelnut - nutrella - or almond butter)
2 TBSP sugar (optional)
mix, freeze – form as above for chocolate truffle, refreeze balls for several hours (or over night) and dip frozen - steps 13. -17. above
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