Donna Hay - Basic Chocolate Truffles @ Sunday, November 04, 2012
I made these a while back, about a month ago for no particular reason
The hardest part is chopping the chocolate, according to me, or according to Freud not eating all the ingredients before we start. :P The best part is the presentation. ;)
1. Place cream in a small saucepan over high heat and bring to the boil.
2. Place chopped chocolate in a medium bowl and pour the cream over.
3. Place bowl over a saucepan of simmering water, use a metal spoon to stir until smooth.
4. Pour into a lightly greased 20cm x 20cm metal tin lined with non-stick baking paper, tap tin to even the mixture.
5. Smooth the surface of the chocolate with a palette knife before refrigerating.
6. Refrigerate for 2–3 hours or until firm.
7. Remove the truffle from the tin and bring to room temperature.
8. Cut into 36 squares to serve. Use a knife with a thin blade to cut the truffles. After every cut, clean the blade with a damp tea towel and dry it with a clean tea towel to make sure slices are clean and tidy.
9. Dust with cocoa, if desired. Makes 36.
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Hi. I'm Charlie. Capricorn. ISFJ. Engaged. From CA, studying events in Melbourne.
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