I will start by saying that truffles are sadly not thrifty, but they are delicious and home made ones are certainly a lovely gift and much cheaper than their shop-bought equivalents. I have been making truffles for Christmas for a few years now, but this year I decided to stray into unchartered territory- Christmas pudding truffles (in look, not flavour, although that will definitely be next!)
I was quite pleased with the result, even if they were a bit fiddly and could have done with a flatter base so they didn't keep rolling away for the photos...
Ingredients:
250g (8oz) good quality dark chocolate
175ml (6 fl oz) double cream
50g white chocolate
Green roll out icing
Red writing icing
+ A lot of patience
1. Break the chocolate up into a heatproof bowl
2. Heat the cream in a saucepan on a medium heat until its nearly boiling
3. Pour the cream over the chocolate and stir until the chocolate has metled and the two are combined
4 Leave the mixture to cool (at room temperature for the first 15 minutes and then it can go in the fridge to speed it up a bit!)
5. Using a teaspoon or melon baller, scoop out into small balls
6. Chill the truffles in the fridge for an hour. Whilst they are chilling, cut out holly leaves from green icing
7. Gently melt the white chocolate in a bowl over simmering water and carefully spoon over the top of the truffles
8. Stick the holly leaves in
9. Once the white chocolate has cooled, dot on berries with the writing icing
The truffles will keep for a few days in the fridge, or you can freeze them after step 5 if you want to decorate at a later stage.
250g (8oz) good quality dark chocolate
175ml (6 fl oz) double cream
50g white chocolate
Green roll out icing
Red writing icing
+ A lot of patience
1. Break the chocolate up into a heatproof bowl
2. Heat the cream in a saucepan on a medium heat until its nearly boiling
3. Pour the cream over the chocolate and stir until the chocolate has metled and the two are combined
4 Leave the mixture to cool (at room temperature for the first 15 minutes and then it can go in the fridge to speed it up a bit!)
5. Using a teaspoon or melon baller, scoop out into small balls
6. Chill the truffles in the fridge for an hour. Whilst they are chilling, cut out holly leaves from green icing
7. Gently melt the white chocolate in a bowl over simmering water and carefully spoon over the top of the truffles
8. Stick the holly leaves in
9. Once the white chocolate has cooled, dot on berries with the writing icing
The truffles will keep for a few days in the fridge, or you can freeze them after step 5 if you want to decorate at a later stage.
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