A Chocolate Box of Truffles

"Yummy choccie truffles - need more be said? Ok, the prep time includes setting time!"
 
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Ready In:
2hrs
Ingredients:
8
Yields:
15 truffles
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ingredients

  • Essential

  • 0.26 lb chocolate (70%+)
  • 12 cup cream
  • Optional extras

  • 116 - 18 cup calvados, brandy, rum or 1/16-1/8 cup other alcohol
  • 2 2 tablespoons brazil nuts or 2 tablespoons macadamia nuts, chopped
  • 2 tablespoons almonds or 2 tablespoons hazelnuts, chopped
  • 1 tablespoon raisins or 1 tablespoon other dried fruit, chopped
  • icing sugar (for dusting)
  • cocoa powder (for dusting)
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directions

  • Cover a baking tray with clingfilm and/or use chocolate cases.
  • Break the chocolate into small pieces in a large bowl.
  • Bring the cream to a rolling boil.
  • Pour the cream onto the chocolate and stir until fully melted and blended in .
  • Optional Stage: You can split the chocolate mixture into different bowls. I tend to keep a 3rd plain and mix a 3rd with a combo of nuts and raisins and a mix a 3rd with some alcohol. All flavourings are only suggestions.
  • Leave to set at room temperature (uncovered).
  • After 90 minutes or so the chocolate mixture should be set (it can take longer with some alcohol).
  • Roll a teaspoon of mixture into a ball and immediately roll the ball in icing sugar, cocoa powder or finely chopped nuts. Place on tray or in cases.
  • Repeat until all of the chocolate mixture has been turned into truffles.
  • NB It is also possible to melt some additional chocolate and coat the truffles in this as a nice coating!

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Reviews

  1. These are fabulous. I used a mixture of 72%, 75% & 80% dark chocolates. Added 3 Tbsp chopped dried cherries (love cherries & chocolate!) to the whole batch. Got 18 heaping tsp truffles; rolled 6 in crushed pecans and the rest in cocoa. Thanks for sharing!
     
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RECIPE SUBMITTED BY

I am Emma, a part-time photocopy girl and part-time PhD student working on the Flood story in children's books. It is much more exciting than it sounds (well, except for the photocopying bit). I am English married to a Dutch bloke and we are both obsessed by food and travelling - hoorah! When I first joined Zaar my fave cookbooks were on the opposite ends of the spectrum: 'The Classic 1000 Quick and Easy Recipes' by Carloine Humphries and Gordon Ramsay's 'Just Deserts'. I hardly ever use the first book now because Zaar has replaced it. The second book can be extended to 'anything by Gordon Ramsay'. It is amazing that such a recognised chef can write recipes that always turn out well! What is particularly exciting about them is that when they aren't quite right I always know what I did wrong and can fix it the next time. When all said and done though, I really am a pudding cook. Main meals are great and I love them but I get much more pleasure from outrageous deserts. They have to be really outrageous though, with 6 eggs, a pint of cream and giant bars of chocolate. None of this delicate mousse type thing. I made a bavorois the other day and when all said and done it was just a posh mousse. I hope to post more recipes but finding the time is hard. When I review recipes I try to use the following ratings: 5 stars = great, I will make it again perhaps many times 4 stars = good, I will make it again but will probably adapt it 3 stars = ok, I may make it again but will definitely adapt it 2 stars = something went wrong 1 star = if I ever need to use this I won't post a review. I am too much of a scaredy custard I will always be honest and will try to give constructive feedback as well as say what I did differently. In cases where something went wrong I will try to explain why. Whatever rating I give though - thank you for posting. RecipeZaar has become my main recipe source (bar the genius that is Gordon Ramsey) and that is because of you. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg">
 
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