... make a great gift for Easter!
How to make the best chocolate truffles.
Makes approx 30
INGREDIENTS
75g good quality dark chocolate, 70% cocoa solids
75g good quality milk chocolate
150ml double cream
25g unsalted butter
OPTIONAL FLAVOURINGS
Zest of an orange and 2 tsp of orange juice 2 tsp of liquor i.e. Brandy or Grand Mariner
OPTIONAL COATINGS Cocoa powder, icing sugar, chopped nuts, 50g dark or milk chocolate, desiccated coconut, hundreds and thousand or other pretty sprinkles for the coating
METHOD
Break the chocolate into pieces (about 1cm square) into a bowl.
Put the cream and butter into a saucepan and heat gently until the butter melts and the cream simmers.
Remove from heat and pour over the chocolate. Stir together until you have a smooth mixture. Make sure all the chocolate is melted, if you need more heat, put the bowl over a saucepan of boiling water.
Divide the mixture into 2 bowls and add your chosen flavours, or leave plain.
Chill in the fridge for at least 4 hours.
After 4 hours, remove from the fridge. Leave for about 15-20 minutes to soften slightly. This makes it easier to work with. (Use the orange flavoured mixture straight away, this will be prefect straight from the fridge).
Put your chosen coatings on to plates and dust your hands with cocoa powder.
Take a teaspoon and scrap along the top of the chocolate mixture. Shape into a ball with your hands and roll in the coating.
For the chocolate coating, pour boiling water into small saucepan and sit a bowl on top. Break your chocolate into small pieces and leave for 5 minutes to melt. Give it a stir with a teaspoon. Stab a truffle with a cocktail stick and dip into the chocolate, use the teaspoon to fully coat the truffle. Stand into 1/2 a lemon or orange to harden.
Place each finished truffle into a mini paper case and then on a plate.
Repeat until you have made all the truffles.
Keep in the fridge.