*photo taken with the phone
I have made chocolate truffle just once in this entire life of mine and trust me, i got traumatized. So difficult to shape!
Sometime last week, i decided to give chocolate truffle another go, with a different recipe no less. I read up a couple of recipes before deciding on this particular recipe which in my humble opinion, seemed pretty solid because of one additional ingredient. And guess what? Molding these chocolates was as easy as ABC! By the way, i didn’t even have to use my hands. All i did was scrapped the hardened chocolate with spoon, threw all of them into a plate of cocoa powder, gave them a roll or 2 and viola!
So simple but oh so orgasmic (and affordable too!) these wicked stuff! <3
227 g good dark chocolate – i used 76%
120ml whipping cream
28g unsalted butter
2 tbsp alcohol, optional
Coating for chocolate
cocoa powder, toasted nuts, tempered chocolate, shaved chocolate, coconut flakes
1. Place the chocolate in a bowl. Set aside. Heat cream and butter in a saucepan over medium heat. Bring to just boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or 2. Stir with a rubber spatula till smooth. If desired, add liqueur. Cover and place in the fridge until the mixture is firm.
2. Shape anyway you fancy. Roll them, slice them, scoop them. But immediately roll the truffle in the coating, cover and refrigerate until firm. These truffles can last for a couple of weeks or frozen for a couple of months.
(recipe from Joybaking)
No price for guessing what i’d be making this Sunday night! ;)
pssttt : my entire box got emptied out in less than a week and i actually doubled the recipe! Horrors!!
Previous attempt on Chocolate Truffle here.