It had been almost 5 years since I made my last batch of chocolate truffles and I decided they would make great Christmas gifts for my friends! A little messy to make, but rewarding (not to mention delicious!). I decided to make more non-traditional ones, hence the matcha and banana flavouring added. Next time I'd like to try to make orange or raspberry flavoured ones.
Chocolate Truffles (from http://chocomap.com/chocolate-making-truffles.php)
Ingredients:
8 oz 250g Chocolate (chopped fine and set aside in a 1 quart bowl)Recipe:
1/3 cup 75mL Whipping cream
1 cup cocoa powder or finely chopped chocolate or nuts to be used to coat the truffle balls.
- Bring cream just to a simmer (not boil) in a heavy saucepan. Remove from heat.
- Stir cream slowly into the chocolate by hand with spatula or spoon until all chocolate is melted. Beat by hand or using hand-held emulsion blender until smooth and emulsified.
- Chill in refrigerator until firm (approximately 1-3 hours).
- Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Roll immediately in cocoa powder or chopped chocolate.
- Store in refrigerator well wrapped in plastic bag for 1 week, or freeze in plastic freezer bag for 1-2 months. Bring to room temperature in the bag to prevent condensation and serve.
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