Chocolate truffles

Recipe from: 3/4/1998 12:00:00 AM
Ingredients 11
Servings 40
Time

Ingredients

  • 200
    ml
    cream
  • 30
    g
    butter
  • 250
    g
    dark chocolate, broken into pieces
  • 30
    ml
    rum, Cognac or liqueur of your choice (optional)
  • 30
    g
    praline
  • TRUFFLE COATINGS
  • 60
    ml
    cocoa powder
  • 5
    ml
    icing sugar
  • chocolate vermicelli
  • praline
  • dark chocolate, melted
 

Method

 
Heat cream and butter in a heavy-based saucepan until it reaches a rolling boil. Remove from stove and add chocolate, stirring until mixture is smooth. Add liqueur, if using, then pour mixture into a shallow cake pan lined with greaseproof paper and spread out with a palette knife. Refrigerate uncovered, for a few hours to firm up. Pull marble-size pieces from mixture and roll them between your palms to shape into balls. Add praline to some of the truffles, if liked. TRUFFLE COATINGS: Use the four coatings individually or combine two to create different flavours. Sift cocoa and icing sugar onto baking or greaseproof paper. Sprinkle vermicelli and praline onto flat plates. Melt chocolate in a bowl placed over boiling water. Roll a few truffles in cocoa, vermicelli or praline. Or place truffle on a fork and turn in melted chocolate. Lift from bowl, scraping fork against the rim so that excess chocolate falls back into the bowl. Place coated truffles, spaced well apart, on greaseproof paper and leave to set.
 

Read more on: dairy
 

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