Thursday, 24 November 2011

truffles .. Christmas again =0)

These are so easy it would be rude not to do them ...

Truffles (Basic and low fat)
·         1 (200g) tub cream cheese, softened( you could use quark here to reduce the fat content)
·         350g icing sugar, sifted
·         500g plain chocolate, melted
·         1 1/2 teaspoons vanilla
In a large bowl, beat cream cheese until smooth. Gradually beat in icing sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 2.5cm balls.
Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, icing sugar, etc. 
To flavour truffles with liqueurs or other flavourings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

Super duper truffles
5 oz (150 g) very best quality dark chocolate (at least 75 per cent cocoa solids) I use lindt stuff mostly but aldi and lidl are great!)
 5 fl oz (150 ml) thick double cream
 1 oz (25 g) unsalted butter
 2 tablespoons rum or brandy
 1 level tablespoon Greek yoghurt
 For the plain truffles:
 1 level dessertspoon cocoa powder
For the ginger truffles:
¾ oz (20 g) preserved ginger, very finely chopped plus some extra more randomly cut up for decoration
For the toasted almond truffles:
1 oz (25 g) flaked almonds, very finely chopped and well toasted
For the chocolate-coated truffles:
 2 oz (50 g) dark chocolate (at least 75 per cent cocoa solids)
 ½ teaspoon groundnut oil
 a little cocoa for dusting

1.    Break up the chocolate , I do mine in the food processor, it needs to look kinda like granulated sugar
2.    Heat up the cream butter and alcohol on the hob (this MUST NOT boil)
3.    Add this into the food processor through the tube thing
4.    Blend until smooth
5.    Add the yoghurt
6.    Throw it in the fridge
7.    Leave till the following day
8.    Roll it in to balls

For the plain truffles
Roll into balls and drop and coat in cocoa powder
For the ginger truffles:
As above after adding the ginger with a fork and rolling ,these are also nice with a crushed walnut covering
For the toasted almond truffles:
As above once the almonds are mixed in, you could also use pecans etc
For the chocolate-coated truffles:
Melt chocolate and oil over a pan of hot water, have a sheet of greaseproof nearby, roll the mixture into balls using cocoa powder... using a couple of cocktail sticks dip in the chocolate ... quickly put them on the paper allow to set ... you can add decoration then ie nuts/ginger/chilli .. or use cocktail stick to apply thin stripes of white chocolate over the set dark stuff .. simples ..
Box up and give to anyone and everyone =0) x

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