Servings: 45 truffles
Ingredients
- 270 g Willie’s Cacao Rio Caribe Venezuela 72% Dark Couverture Chocolate Chef’s Drops
- 70 g Raw cane sugar
- 250 g Fresh double cream
- 50 g 100% Cocoa powder for dusting
- 80 g Your choice of chocolate for dipping optional
Instructions
- Heat the cream and sugar in a small saucepan over a low heat until the sugar melts. Stir constantly so it does not boil. Tip in the chocolate drops and stir until melted. If you are using chocolate bars, chop them into small pieces first. Remove the pan from the heat and transfer the mixture into a bowl. Lightly cover with clingfilm and put in the fridge until cold and firm, approximately 3 hours. Don’t freeze. There are many ways of finishing and decorating truffles
- Hand Rolled and dusted - this is the quickest and easiest. Line the baking tray with baking paper. To shape the truffles use a teaspoon to scoop out balls of the mixture and quickly roll between your hands to shape the balls. They don’t need to be perfect! Work fast so the mixture doesn’t heat up. Put the balls on the tray, back in the fridge for 15 minutes or until they are firm again. Remove from the fridge. Put the powder in a little bowl and drop in a few truffles at a time. Move them around then remove with skewer or fork and shake off excess powder.
- Two colour cylinders. Put the truffle mixture in a piping bag and pipe 20cm long, 1cm diameter sausages onto a tray covered in baking paper. Put in Fridge to chill until firm. Melt a small quantity of contrasting colour chocolate in a bain marie. Remove truffle mixture from fridge and with a sharp knife dipped in hot water and dried, cut the sausage into 4cm lengths. Dip the tip of the truffles into the chocolate.
- Piped shapes. Put the truffle mixture into a piping bag and pipe little macaroon shapes through a serrated nozzle. Chill.
- Dipped squares. Tip the mixture into a 20cm square non stick baking tray, smooth the top and chill until firm. Fill a jug with freshly boiled water. Heat a sharp knife by dipping it into the water, then wipe dry. Use the knife to cut the firm truffle mix into 8 rows widthways and lengthways to make 64 square pieces. Melt 80g of the chocolate in a bain marie. Fully dip the truffle squares in it. You can use cocktail sticks to do this. Leave to set in a cool place on non stick surface.
- Store in an airtight container in the fridge for up to 1 week.
Servings: 45 truffles
Ingredients
- 270 g Willie’s Cacao Rio Caribe Venezuela 72% Dark Couverture Chocolate Chef’s Drops
- 70 g Raw cane sugar
- 250 g Fresh double cream
- 50 g 100% Cocoa powder for dusting
- 80 g Your choice of chocolate for dipping optional
Instructions
- Heat the cream and sugar in a small saucepan over a low heat until the sugar melts. Stir constantly so it does not boil. Tip in the chocolate drops and stir until melted. If you are using chocolate bars, chop them into small pieces first. Remove the pan from the heat and transfer the mixture into a bowl. Lightly cover with clingfilm and put in the fridge until cold and firm, approximately 3 hours. Don’t freeze. There are many ways of finishing and decorating truffles
- Hand Rolled and dusted – this is the quickest and easiest. Line the baking tray with baking paper. To shape the truffles use a teaspoon to scoop out balls of the mixture and quickly roll between your hands to shape the balls. They don’t need to be perfect! Work fast so the mixture doesn’t heat up. Put the balls on the tray, back in the fridge for 15 minutes or until they are firm again. Remove from the fridge. Put the powder in a little bowl and drop in a few truffles at a time. Move them around then remove with skewer or fork and shake off excess powder.
- Two colour cylinders. Put the truffle mixture in a piping bag and pipe 20cm long, 1cm diameter sausages onto a tray covered in baking paper. Put in Fridge to chill until firm. Melt a small quantity of contrasting colour chocolate in a bain marie. Remove truffle mixture from fridge and with a sharp knife dipped in hot water and dried, cut the sausage into 4cm lengths. Dip the tip of the truffles into the chocolate.
- Piped shapes. Put the truffle mixture into a piping bag and pipe little macaroon shapes through a serrated nozzle. Chill.
- Dipped squares. Tip the mixture into a 20cm square non stick baking tray, smooth the top and chill until firm. Fill a jug with freshly boiled water. Heat a sharp knife by dipping it into the water, then wipe dry. Use the knife to cut the firm truffle mix into 8 rows widthways and lengthways to make 64 square pieces. Melt 80g of the chocolate in a bain marie. Fully dip the truffle squares in it. You can use cocktail sticks to do this. Leave to set in a cool place on non stick surface.
- Store in an airtight container in the fridge for up to 1 week.