Dark & White Chocolate Truffles

Posted on September 26, 2011

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Raw white chocolate

Image via Wikipedia

So a couple of months back, I made this as dessert for friends.  I was asked then to post the recipe online and well I forgot! So now I have remembered it is down below.

I have two versions of this recipe, the original is a White Chocolate Truffle and the modified is a Dark Chocolate Truffles. They are interchangeable – If you are making the White Chocolate Truffles, use Hennessy. If you are making the Dark Chocolate Truffles, use Bailey’s. It adds every level of decadence that Dark Chocolate tries to stifle!

This is possibly one of the simplest chocolate recipes you will ever work with.  However the key to this is consistency, as was discovered recently. In order to achieve consistency, you should try not to use too much alcohol – Particularly Hennessy. It may become gloopy and won’t set. ( I say “may”, it will. However it will still taste delicious but you will be drinking the truffles, not eating it!).

So to begin!

You will need: 

120g White Chocolate or Green & Blacks Dark Chocolate (Preferably above 80%) – Broken into smaller pieces;

4 tbsp butter, softened to room temperature;

2 tbsp double cream;

1/2 tsp Brandy/Bailey’s ( This measurement is more important with the Brandy than you might think!)

Instructions:

Put the chocolate pieces into a heatproof grass bowl and place over a pan of hot but not simmering water. When it starts to melt, stir gently until completely melted. Do not overheat, or the chocolate will separate. Remove from the heat and gently stir in the butter, then the cream and Baileys or Hennessys.

Leave to cool, then cover with clingfilm and refrigerate for 2 – 2.5 hours until it sets. If you are in a rush and trying to get these made in a hurry, you can put them the mix into the freezer for about 30-40 minutes and it sets just as quickly.

Once set, grab a teaspon with the mix and scoop out small pieces.  Before you begin to make the truffles, make sure your hands are cold by washing them under the cold tap and drying them well. Use the palm of your hand and roll the mix into balls of the mixture. For ease of display purposes later, put the balls into little cupcake cases.

Once all the mixture is gone, put the Truffles into an airtight container and refrigerate for up to until they are set and hard. Then produce them after a wonderful evening’s meal and sit back and enjoy the experience.

Optional:

To decorate, you can roll the truffles in grated chocolate.

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Posted in: Food, TAH.ie