HOW TO MAKE CHOCOLATE TRUFFLES
I always thought it was really difficult to make Chocolate Truffles, but once you get the ganache right (don't worry ganache is just chocolate melted with double cream,) the rest is easy, and the ideas are unlimited. I had a lot of fun playing around with different flavours.
This recipe can be used to make all sort of truffles, the basis stays the same, only the flavourings and chocolate type will change.
200g Milk Chocolate/Dark Chocolate/Milk Chocolate
1/4 cup Double Cream
flavouring (anything from teas, coffees, spices, liqueur etc)
Nuts/coconut/coco powder etc. to roll truffles in
(if you use liqueur or alcohol to flavour the ganache, don't use more than 3 tsps)
Grate or break chocolate into small pieces. Place in heatproof bowl.
Heat up the double cream in a pan till just about to boil (the edges will starts boiling). Pour the cream over the chocolate pieces.
Stir gently till all the chocolate have melted and is smooth. If there is still solid pieces of chocolate, put the bowl over simmering water (not touching the water) until all the chocolate have melted.
Stir in the flavouring.
Refrigerate for at least 3 hours. Allow the ganache to firm up in a container, preferably deep rather than shallow. Using a teaspoon or melon baller, scoop up room temperature ganache and roll the balls between your palms to round them off. Roll in nuts/Coconut/coco powder etc. and place on tray till set. Once set you can put them in small cupcake papers.
Makes about 20 truffles.
CHOCOLATE PEANUT BUTTER TRUFFLES
Use Milk Chocolate and 3 tbsp Crunchy Peanut Butter. Coco Powder to roll truffles in.
WHITE CHOCOLATE NOUGAT AND COCONUT TRUFFLES
Use White Milk Chocolate. Chopped nuts (macadamia, pecan, cashew) and chopped nougat pieces. 1 tbsp Coconut extract. Grated coconut for top.
CHOCOLATE MACADAMIA TRUFFLES
Use Milk Chocolate. Blend White Chocolate, Tobelerone and Macadamia nuts to fine and use for rolling.
HOW TO MAKE HONEYCOMB COVERED IN CHOCOLATE
(CHOCOLATE CRUNCHIES)
1 cup Granulated White Sugar
3 tbsp Runny Honey or Golden Syrup
3 tbsp Water
1 tsp Bicarbonate of Soda
Put the sugar, honey/syrup and water into pan and gently bring to boil. Do not stir. Gently boil till all sugar has dissolved, it takes about 10 minutes. Remove from heat. Stir in the bicarbonate of soda, work quick. The mixture will bubble up when you add the bicarbonate of soda. Pour into heatproof dish that is lined with parchment paper. Let completely dry before you cut or break into pieces.
Can be enjoyed just like it is, or dipped in chocolate. Makes about 10 honeycombs.
I decided to dip mine in chocolate as it reminded me of a favourite South African chocolate of mine called Chruncies.
Now this was a true "Death by Chocolate" experience for me, thank you ladies for a great challenge. I cannot wait to start with the September 2011 Challenge!
