Christmas recipe makes: 2 dozen
Calories per truffle: 65
Preparation time: 30 – 60 minutes
Cooking time: 0 minutes
Freezable
Christmas Recipe Ingredients:
Truffle mix:
- chocolate, dark, plain or milk 225 g (8 oz)
- double cream, 3 fl oz (75 ml)
- brandy, 75 ml (3 fl oz) or rum, orange liqueur, coffee liqueur, coconut liqueur
Rolled Truffles:
- cocoa powder
- chopped nuts
- coconut, desiccated or shredded
- chocolate noodles or grated chocolate to roll up
Dipped Truffles:
- chocolate, plain, milk, or white (350 g (12 oz) or a mix of all three
Christmas Recipe Instructions:
- Truffle Mix: Add the cream to the grated chocolate and melt in a bowl over water to a boil, stirring until smooth. Let cool and thicken.
- Add the alcohol of your choice and beat until the mixture is strong enough to stay “up” when the whisk lifts a strand of the mixture. Then put the mixture in a shallow tin (covered) and chill until firm.
- Rolled Truffles: Place teaspoon-sized amounts of the truffle mixture on a baking sheet dusted with cocoa powder and roll into balls. Alternatively, you can substitute grated chocolate, chopped nuts, coconut, or chocolate noodles for the cocoa. Chill in the fridge for at least two hours.
- Dipped Truffles: Roll truffle mixture into 1-inch (2.5 cm) balls and freeze overnight until rock hard. [If you wish you could push some edible decor into the balls before cooling, such as nuts, ginger or cherries.]
- Prepare some melted chocolate over boiling water. If you can, check that the temperature is in the range of 46 to 49 degrees Celsius (115 to 120 F) or for white chocolate, 43 degrees Celsius.
- Taking two or three truffles at a time, use cocktail picks to dip them into the melted chocolate before placing them on parchment paper. Transfer to a refrigerator to chill for at least two hours to firm up. Repeat for the remaining truffles.
- Present the truffles in paper cases and store in boxes. Keep it in a refrigerator for up to ten days.