Christmas recipe makes: 2 dozen Calories per truffle: 65 Preparation time: 30 - 60 minutes Cooking time: 0 minutes Suitable for freezing Christmas recipe ingredients: Truffle Mixture:
- chocolate, bitter, plain or milk 225g (8 oz)
- double cream, 75 ml (3 fl oz)
- brandy, 75 ml (3 fl oz) or rum,orange liqueur, coffee liqueur, coconut liqueur
- cocoa powder
- chopped nuts
- coconut, desiccated or grated
- chocolate vermicelli or grated chocolate for rolling
- chocolate, plain, milk or white (350 g (12 oz) or mixture of all three
- Truffle Mixture: Add the cream to grated chocolate and melt in a bowl over water at boiling point, stirring until smooth.
Allow to cool and thicken. - Add your alcohol of choice and whisk until the mixture is strong enough to stay 'up' when a strand of mixture is pulled up by the whisk.
Then put the mixture into a shallow tin (covered) and cool till firm. - Rolled Truffles: Place teaspoonful size amounts of truffle mixture onto a tray sprinkled with cocoa powder and roll into ball shapes.
Alternatively you can substitute the cocoa with grated chocolate, chopped nuts, coconut, or chocolate vermicelli.
Cool in a refrigerator for at least two hours. - Dipped Truffles: Roll the truffle mixture into 2.
5 cm (1 inch) size 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 water at boiling point.
If you can, check the temperature is in the range 46-49 degrees centigrade (115-120 F) or for white chocolate, 43 degrees centigrade. - Taking two or three truffles at a time, use cocktail sticks to dip them into the melted chocolate before placing them on non-stick paper.
Transfer to a refrigerator for cooling for at least two hours to harden.
Repeat for the remaining truffles. - Present the truffles in paper cases and store in boxes.
Keep in a refrigerator for up to ten days.