You know you’ve come up with a winning recipe when your brother sends you this message and tells you that he’s just polished off his third slice! But really I can’t blame him for having thirds of this rich, delicious, sticky, gooey cake. The sponge […]
Chocolate truffles are ludicrously easy to make and taste so much better than shop bought chocs. These ones do take a bit more time from start to finish than the usual recipes, although for a lot of the time they are just sat in the fridge firming up. Your actual active time is fairly minimal, meaning you’ll be able to get on with other things (exploring other posts on here for example…)
These are so wonderfully light and fluffy, they’re like little clouds coated in chocolate. I can’t decide if they taste more like creamy malteasers or grown-up milky ways (that’s 3 musketeers in America I think.) Either way, they’re really, really good!
Ideally you want to use tempered chocolate for coating the truffles, it’ll be crisper and make them look more shiny. If, like me, you find coating the truffles is a bit of a challenge then you can probably just roll them in chocolate shavings and still get a pretty great tasting treat.
The whipped ganache also makes a pretty amazing frosting for cakes if you want to make something particularly decadent.
makes about 30
200g milk chocolate
200g double cream
2 tbsp malt extract
1 tsp vanilla paste
150g (approx) 70% cocoa tempered dark chocolate for coating (plus sprinkles and wot not)
Chop up the milk chocolate and put it in a large mixing bowl. Put the cream in a small saucepan and warm it over a moderate heat. You want it to be hot but don’t let it boil. Stir in the vanilla and malt extract. Pour the hot cream over the chopped chocolate and allow it to sit for about two minutes before stirring well. Make sure that the chocolate has melted and is well blended with the cream.
Put the ganache in the fridge and let it thicken and firm up for an hour. Use an electric mixer fitted with a whisk attachment and whip the ganache until it is light and fluffy, like a thick chocolate mousse. Put it back in the fridge for at least 30 minutes, longer if you like.
Line a couple of baking trays with parchment or foil. Use teaspoons, a mini ice cream scoop or a melon baller (whatever you find easiest) to scoop out the truffles and place them on the trays. Because the mixture is so light and fluffy it’s pretty hard to make rolled truffles out of it so just do the best you can. I like to use 2 teaspoons to create mini-quinelles.
You guessed it, you now need to put them back in the fridge, for at least an hour, so that they are as firm as possible when you dip them.
Melt the dark chocolate and use this to carefully coat the truffles, I use a skewer and only dip them very briefly so that the warm chocolate doesn’t melt the centres. Place them on the lined trays and decorate them with sprinkles, a dusting of malt powder or a drizzle of extra chocolate before leaving the coating to harden and become crisp.
White chocolate and raspberry are the best of buddies. I often find white chocolate to be too sweet, almost sickly, but the sharpness of the raspberry in these really reigns it back in and stops it from getting out of hand. Like a sensible friend […]
I can’t tell you the number of times that I’ve made chocolate truffles. They tend to be my home-made gift of choice.
I really wanted to have a go at making something with a softer, creamier, liquid filling. Something perhaps a little less rich than a truffle but just as indulgent.
It took me several attempts to get the texture of the filling just right, resulting in plenty of cast-offs to satisfy Mr Colonial Cravings sweet tooth.
Quantities are not as important here as ratios. I made mine to fill a specific mould and was still left with a little excess filling (which I re-warmed and used as chocolate sauce.) You may need to make more or less but it’s a fairly easy recipe to multiply. Be sure to use really good quality chocolate for these. Ideally the shells should be at least 70% cocoa.
Makes 10 moulded chocolates
90g ish good quality dark chocolate
60g white chocolate
1 1/2 tbsp whisky
2 tbsp double cream
Use a bowl set over a pan of boiling water to melt the dark chocolate and then use this to coat the inside of your chosen mould. I like to drop a teaspoon of chocolate into each space and then push it into all the corners with a cocktail stick but use any method that works well for you. Remember to hang onto any remaining chocolate for the bottoms of the chocolates.
Put this in the fridge to firm up and set. If they seem a bit thin once they are set then it’s fine to apply a second coat of chocolate to the mould.
In a different bowl set over the pan of water melt together the white chocolate, cream and whisky. Once it has emulsified set it aside to cool a little before mixing in the butter. Let this drop down to room temperature before carefully spooning the filling into the prepared mould. Place in the fridge to chill completely. The surface of the filling will set ever so slightly.
Finally re-melt the remaining dark chocolate and spoon this on top of the filling to seal the bottoms of the chocolates. Refrigerate again to set and then carefully pop the chocolates out of the mould and pack them into pretty boxes ready for giving as gifts, if you’re of a generous disposition…
Why have I only just discovered the wonder that is the combination of coffee, cardamom and chocolate? I tried some 70% cocoa chocolate the other day that was flavoured with these two and it was sublime. I have had chocolate with both cardamom and coffee separately […]