An easy truffle recipe made with dark and white chocolate, which can be made in advance and will keep in the fridge for four days or freezer for two months.
Ingredients:
For dark chocolate truffles
225 g Dark Chocolate
150 ml double cream
2 tbsp Tia Maria or Drambuie
Cocoa for coating
Method:
1. Chop the chocolate into small pieces and place into a bowl.
2. Heat 150 ml cream until it just starts simmer, remove from heat and pour onto the chocolate.
3. Stir until chocolate is melted and the mixture is smooth. Stir in the alcohol and chill for at least 2 hours.
4. Put cocoa on a plate and using two spoons, shape the mixture into small balls and roll in cocoa. Put on a plate and chill.
For white chocolate and coconut truffle
Ingredients:
225 g White Chocolate
75 ml double cream
2 tbsp Caribbean White Rum or Malibu
40g dessicated coconut
Method:
1. Make the mixture as above and chill ( until step 3)
2. Put dessicated coconut on a plate, shape the mixture into balls as before and roll in the coconut. Place in plate and chill.
Ingredients:
For dark chocolate truffles
225 g Dark Chocolate
150 ml double cream
2 tbsp Tia Maria or Drambuie
Cocoa for coating
Method:
1. Chop the chocolate into small pieces and place into a bowl.
2. Heat 150 ml cream until it just starts simmer, remove from heat and pour onto the chocolate.
3. Stir until chocolate is melted and the mixture is smooth. Stir in the alcohol and chill for at least 2 hours.
4. Put cocoa on a plate and using two spoons, shape the mixture into small balls and roll in cocoa. Put on a plate and chill.
For white chocolate and coconut truffle
Ingredients:
225 g White Chocolate
75 ml double cream
2 tbsp Caribbean White Rum or Malibu
40g dessicated coconut
Method:
1. Make the mixture as above and chill ( until step 3)
2. Put dessicated coconut on a plate, shape the mixture into balls as before and roll in the coconut. Place in plate and chill.
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