Sunday, 9 December 2012

Chocolate truffles

Make two variations - one dark chocolate, one white. They'll keep in the fridge for four days or in the freezer for two months. You can leave out the alcohol to make them kid-friendly.

For dark chocolate truffles, chop 225g dark chocolate (50% cocoa solids) and put in a bowl. Heat 150ml double cream until just simmering. Immediately remove from the heat and pour onto the chocolate. Stir until the chocolate has melted and the mixture is smooth.
Stir in 2tbsp Drambuie (or Tia Maria, Cointreau or brandy) and chill for 2 hours.
Put 4tbsp cocoa on a plate. Using 2 teaspoons, shape the mixture into small balls and roll in cocoa. Put on another plate and chill.

Per serving:

Calories - 76
Fat - 5.6g
Sat Fat - 3.4g

For white chocolate and coconut truffles, make the truffle mixture as above using 225g white chocolate and 75ml double cream.
Stir in 2tbsp of white rum (or Malibu) and 40g desiccated coconut and chill for 4 hours.
Put 4tbsp desiccated coconut on a plate. Shape the mixture into balls as before and roll them in the coconut to coat. Put on another plate and chill

Per serving:

Calories - 77
Fat - 5.5g
Sat Fat - 3.5g

Makes: 24
Ready in: 30mins plus chilling
Price per truffle: 12p

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