Recipe

Home-made Chocolate Truffle Recipe

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Ingredients

1 tbsp icing sugar .
For toasted almond truffle .
For Toasted coconut truffle .
250 g very good quality dark chocolate, cut into small pieces (75% cocoa solids) .
50 g flaked coconut, lightly toasted .
50 g milk chocolate .
For plain truffle .
1 tbsp cocoa powder .
50 g sliced almonds, very finely sliced & lightly toasted .
300F ml double cream .
50 g unsalted butter .
1/2 tsp peanut oil .
For the chocolate-coated truffles

Directions

Step #1 Place the sliced chocolate in a medium sized bowl.
Step #2 Heat the cream & butter in a small saucepan over med-heat/flame & bring to a boil.
Step #3 Immediately pour the boiling cream over the chocolate & stir with a whisk until smooth.
Step #4 The mixture will be very liquidy at this stage, but don't worry about that (it will become firm overnight), just allow it completely cool & then cover with clingfilm & put in the fridge overnight.
Step #5 Next day, when you are ready to make the truffles, place your coatings for the truffles onto seperate plates.
Step #6 For plain truffle, mix the cocoa powder & sugar in a plate.
Step #7 For toasted almond coating, finely chop flaked almonds, dry-roast them lightly in a pan till they turn golden brown, & same for toasted coconut coating.
Step #8 For chocolate-coated truffles, break the chocolate in a bowl & add in the oil & let it sit over a pan of hot but not boiling water & allow it to melt until it becomes liquid, then remove the pan from the heat.
Step #9 Make sure you have all the little paper cases opened out ready before your hands get all chocolatey! Remove the truffle mixture from the refrigerator.
Step #10 Using a tsp, scoop out a small portion & use your hands to shape it into a ball.
Step #11 Immediately roll the truffle in the coating of your choice & place it in the paper cases.
Step #12 For toasted almond & coconut truffles, roll the chocolate balls in the nuts/coconut, & then press them slightly to form an outer coating.
Step #13 For chocolate-coated truffles, dip each truffle in the chocolate so that it gets a thin coating & then quickly transfer into the paper case (If the chocolate coating begins to thicken before dipping the truffles, return it onto the pan on the heat so that it will melt again).
Step #14 Cover up & put in the fridge for another 24 hrs.
Step #15 These put in the fridge very well for a couple of weeks.
Enjoy the Home-Made Chocolate Truffle recipe

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Home-made Chocolate Truffle Recipe

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Home-made Chocolate Truffle Recipe

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