How to Make Chocolate Truffles
Yields: 50 truffles
Preparation time: over 2 hours
Cooking time: 30 mins
Ingredients needed to make Chocolate Truffles:
- 300 gm dark chocolate, coarsely chopped into large chunks
- 3 tbsp cocoa powder
- 300 ml double cream
- Zest of a clementine, finely grated
- Handful of assorted nuts, (toasted almonds, brazil nuts, walnuts, hazelnuts)
- Knob of unsalted butter
- Splash of brandy
- Dash of sea salt
Cooking instructions for Chocolate Truffles:
- Pour the cream into a pan and heat it over moderate flame, but don’t let it boil.
- Plop in a splodge of butter once the cream begins to bubble and stir them all together along with the clementine zest.
- Continue to heat the mixture until the butter melts and tip it gradually over the chocolate chunks, while beating them together at the same time, until the chocolate melts completely.
- Season with a pinch of salt and whisk in a bout of brandy, until they blend together to form a smooth, glossy mixture.
- Transfer it into a bowl and leave it in the fridge for a couple of hours or until it turns form.
- After 2 hours, remove from fridge and set aside for half an hour or until it rises back to room temperature.
- Meanwhile, stuff a generous fistful of the assorted nuts within a resealable plastic bag and pound them into fine powder, using a rolling pin; transfer them into a bowl and set aside.
- Spoon the cocoa powder into another bowl and place it beside the one with nuts.
- Fill a teacup with boiling water and dip a teaspoon into it before scooping out the chocolate truffle mixture.
- Dip each portion of the mixture within the bowl of cocoa powder and roll until well coated.
- Transfer the truffle into the bowl of powdered nuts and roll similarly until coated evenly with it.
- Place it on a serving tray and make rest of the truffles in a similar fashion.
- Serve alongside fine quality wine.
Image credit: Wikimedia Commons
