Nutter’s Truffles

Chilli truffles, Coco coated, coconut & Hazelnut truffle

Chilli truffles, Coco coated, coconut & Hazelnut truffle

Up to now the only reason I would buy dark chocolate was to put myself off of chocolate bars… Dark chocolate last longer and the longer the tablet is in my bag, guiltier I feel about buying the rubbish one bounty, white Kit Kat and white chocolate tablets…

I am not a big fan of truffles, but, having purchased a whole lot of  dark 74% tablets I thought it is about time that I played around with some. So here we go

This is my fist ever batch of truffles. Full fat and proud.

Ingredients:

  • 300g 74% dark chocolate tablets
  • 75g unsalted butterDSC03566
  • 75g double cream
  • Desiccated coconut or grated white chocolate
  • Dried chilli flakes
  • 10 whole roasted hazelnut
  •  Teaspoon of Madagascan vanilla essence
  • Coco powder

Method:

Break the dark chocolate tablets in small pieces and place them in a ceramic bowl, then melt slowly in a bain marie until all the lumps are gone.

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Ready mix

Cut the butter in small chunks and add to the chocolate. Gently stir with a spatula until the butter too has melted.

Now remove the chocolate from the heat and while continuously stirring add the double cream and the vanilla, mix well until it is completely integrated to the chocolate. Then transfer immediately in a bowl with a lid. Once the chocolate has cooled down. Cover the bowl and place it in the fridge for at least an hour or overnight.

If you choose to leave the preparation overnight in the fridge, you might have to leave it at room temperature for at least an hour before you start working the truffles.

Please remember that, just as butter and chocolate melt at the contact of the DSC03599human hand’s heat, so will the truffles melt as you start rolling them. Just don’t handle them too long and it will be fine.

To roll the truffles, scoop from the bowl with a tea spoon, place it in your hand and start rolling in the palm of your hands making sure that it is a lump free and compact ball.

Immediately place the now formed ball in the bowl with chilli flakes and lightly roll so the flakes will stick on the truffle without incrusting in.

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Chilli truffle

Chillies are hot so, the lighter the covering on the surface, the better.

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Coconut truffle

Now repeat the process with the desiccated coconut…

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classic truffle

Do the same for the classical truffle with the coco coating.

For the truffle with the whole nut, add the nut before rolling into a perfect ball, then dust with either chilli, coconut or coco powder.DSC03604

If your hands become really sticky, just rinse with cold water and carry on. Do not use hot water to rinse your hands as the truffles will melt quicker in your hands…

Repeat the above until you get bored…

If you do get bored after you have done the quantity of truffles you needed. Just turn the left over into spreadable chocolate.

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Whole hazelnut truffle

To do this, dissolve a bit of sugar into some double cream and gently fold into the now melted chocolate until you obtain a spreadable consistency.

Note: if you intend to add sugar to your truffles, dissolve it in the double cream before folding in it in the truffle mix.

Et voila!

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