Donna Hay - Basic Chocolate Truffles @ Sunday, November 04, 2012

I made these a while back, about a month ago for no particular reason other than a part of procrastination, they're great for parties, where each person has one, though not recommended if you're going to eat the entire plate yourself, they're very rich. Try creme burlee fudge instead if you don't plan on sharing. ;)

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. ;)

  • 180ml single (pouring) cream
  • 600g dark chocolate, finely chopped
  • cocoa, for dusting
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.

Tips + Tricks:
  • It's important
  • Try coatingyour truffles in other crushed and toasted nuts, such as pistachios and hazelnuts. You could even coat them in biscuit crumbs.
  • Store thetruffles, separated by non-stick baking paper, in an airtight container in the refrigerator for up to 1 week. Simply coat the truffles in the praline, almonds, or dust with cocoa or salt just before serving.

The Presentation

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