Chocolate truffles

Fairlady
40 servings
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Dairy

By Food24 November 03 2009
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Ingredients (8)

200.00 ml cream
30.00 g butter
250.00 g dark chocolate — broken into pieces
30.00 ml rum — or Cognac
TRUFFLE COATINGS
60.00 ml cocoa powder
5.00 ml icing sugar
chocolate — vermicelli
PRALINE
dark chocolate — melted
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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.



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