It’s that time of the week again… Happy Fiesta Friday!!! This week I’m bringing all sorts of choccy truffles to the novice gardener’s blog party.
Chocolate Truffles: 280g good-quality dark chocolate, 70% cocoa solids 284ml pot double cream 50g unsalted butter
Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture.
Then add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or do what I did- lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms.
Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder.
White chocolate and coconut truffles: 125ml coconut cream 120g shredded coconut 220g white chocolate, chopped 1 tbsp butter
In a medium sized saucepan, bring the cream and ¾ of the coconut to a simmer. Remove from heat and stir in the chocolate. Let the mixture sit for about 5 minutes.
Add the butter and stir to combine all the ingredients. Cover and chill for 3 hours.
Roll the mixture into balls, then roll in the remaining coconut to coat. Place on a paper-lined baking tray, cover and chill for at least 2 hours before serving.
See you all later at Angie’s….