200 grams dark or milk chocolate
80 grams Creamfreshest possible with the longest shelf life
20 grams s liqueur or essence of your choice
coating ingredient of your choicenuts, cocoa, coconut etc
There really is no limit to the variety of truffles you can make with this great little recipe. Treat your guests to different flavoured, sized and textured truffles at your next gathering. It is so simple; just make the ganache with a flavour or liqueur of your choice, then roll the truffles into anything you wish and voilà you have a variety of homemade decadent chocolate truffles.
- Add the chocolate and cream to a large mixing bowl.
- Set atop a pot of steaming water, do not let the water touch the bottom of the bowl.
- Stir with a wooden spoon or silicon spatula until all lumps have melted.
- Fold through the liqueur or flavouring.
- Remove the bowl from the steam and place it in the fridge.
- Allow the mix to set, 1-2 hours.
- Meanwhile toast and cool any nuts or coconut with which you may wish to coat the truffles.
- Once the mixture is set and firm remove from the fridge.
- Take teaspoon size scoops and roll the mix into balls, (can be larger or smaller depending on your preference).
- Place on lined trays, may need to be placed back in fridge if it is a warm day.
- Wash and dry your hands.
- Roll balls in mix of your choice, nuts will need to be pressed on as you roll and for finer ingredients like cocoa you can just toss the ball in a bowl of sifted cocoa.
- Kept in the fridge, they will keep up to 2 weeks.
- Kept out of the fridge they will last 4-5 days.
- Serve at room temperature.
- They make a great gift in decorative boxes as well.
- Dark chocolate with Amaretto & toasted almond
- Dark chocolate with orange essence and cocoa
- Dark chocolate with brandy and coconut
- Dark chocolate with vanilla
- Dark chocolate with Cointreau
- Milk chocolate with Frangelico and ground hazelnut
- Milk chocolate with Kahlua and coffee beans
- Milk chocolate with espresso