I was invited to my friend’s house to watch ‘The Voice’ and wanted to take nice nibbles for her and her family – something a little special.
My mum has made these truffles for mini presents at Christmas time, so I thought it was about time I made them myself and improve the recipe!
I made white and dark chocolate truffles. White chocolate is a lot softer than dark and I have found very different to use.
You will need:
For the white chocolate truffles (makes approx. 10)
- 75g white chocolate
- 75ml double cream
- 5 drops or ¼ tsp of strawberry essence
For the dark chocolate truffles (makes approx. 10)
- 75g dark chocolate
- 75 ml double cream
- ¼ tsp of orange essence
For the toppings
- 1 Flake chocolate bar
- 1 tbsp cocoa powder
- 2 tbsp brown sugar
- 2 tbsp castor sugar
- Put the 75g of white chocolate in a heat proof bowl and melt over saucepan of barely simmering water (Bain Marie) and melt over a low heat. Do not over heat the white chocolate.
- Once melted remove from the heat and add the 75ml of double cream and the strawberry essence. Whisk together with an electric hand whisk until slightly thickened. This will be softer than the dark chocolate. Chill for at least 2hours.
- In a separate bowl melt the 75g dark chocolate in the same way as the white chocolate.
- Add the 75ml of double cream and orange essence and mix with an electric whisk until the chocolate goes slightly lighter in colour, looks light and fluffy and has thickened. Chill for at least 2 hours.
After chilling and the chocolate mixture is firm, the white chocolate will be a softer consistency than the dark chocolate.
- Take one of the bowls of chocolate from the fridge and with a teaspoon scoop out the chocolate and gently roll into small balls (I think a sensible truffle size is about 2.5cm diameter), don’t roll too hard or handle to much as you will risk squashing out the light fluffy texture making the truffle too firm. This is a very messy job and I think best to form all the truffles in one go. Put these truffles back in the fridge and do the same with the second bowl. Now pop these back in the fridge whilst you prepare.
- Choose your toppings and prepare each one on a separate plate. I used a crushed Flake bar, coco powder, brown sugar and caster sugar, the amounts listed are just a guide.
- Take one truffle at a time and roll each in the chosen toppings until all are totally covered. I found it best to start with the white chocolate truffles, these are softer.
- When they’re all done pop them back in the fridge and tidy up – not forgetting to quality control!
Because these contain fresh cream please keep in the fridge and eat within three days. However, mine have never lasted that long!