Chocolate truffles

Recipe from: 12/1/1993 12:00:00 AM
Ingredients 13
Servings 0
Time

Ingredients

  • BASIC TRUFFLES
  • 360
    g
    albany chocolate
  • 100
    ml
    strong black Nescafé coffee
  • 125
    g
    unsalted butter
  • 50
    ml
    whipped cream
  • FLAVOUR VARIATIONS
  • 10
    ml
    rum or brandy, or roasted, nibbed almonds
  • TO FINISH
  • melted chocolate (dark, milk or white)
  • cocoa powder
  • chocolate vermicelli
  • roasted or plain coconut
  • nibbed almonds
 

Method

 
1. Break up the 360 g chocolate and place in a double boiler with the coffee. Stir until the chocolate has melted to form a thick cream; do not let it become too hot. Remove the pan from the heat and cool for a few minutes, add the butter a small piece at a time and mix until well combined. Add a chosen extra flavour if desired. Stir in the cream gently; if the mixture is stirred too much while the cream is being added it will not be stiff enough for shaping into balls. 2. Place in the refrigerator for 30 minutes before shaping. Using a teaspoon, place blobs of chocolate on a sheet of greaseproof paper; shape into balls and chill for a further 10 minutes. To finish, dip truffles in melted chocolate or roll in cocoa powder, chocolate vermicelli, coconut or almonds. Makes about 500 g truffles.
 

Read more on: dairy
 

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