Chocolate truffle Recipe
As asked for by several people.
Chocolate Truffles (makes 20 to 30 or so)
250ml/8fl oz Double cream
275g/10oz Plain Chocolate (the higher the cocoa solid content, the more
lethal the truffle)
40g/1 oz Unsalted Butter
45ml/3 tbsp spirit of own choice (optional, but nice)
600g/21oz Plain chocolate to cover (Optional or use cocoa powder)
Chop/break the 275g of plain chocolate into small pieces
Put cream into a saucepan and bring to a boil over a medium heat.
Remove from the heat and add the chocolate pieces all at once.
Stir untill melted, then stir in the butter until meleted and then add the
spirit.
Pour into a bowl and when cool, cover with cling film and leave in the
fridge overnight.
Line a baking sheet with baking parchment.
Using two teaspoons scrape the mixture into bitesize pieces onto the baking
sheet.
If dusting with cocoa powder, chill the truffles for 30mins or so then roll
in cocoa.
Put into papaer cases and chill for about 1 hour untill firm. Eat.
If covering with chocolate, freeze truffles for 1 hour. About 5/10 mins
before removing
from freezer, melt the 600g of plain chocolate in a bowl over a saucepan of
boiling water.
Using s fork or skewer, dip the truffles one at time into the choclate and
shake off the excess.
Place onto a baing sheet line with baking parchment and chill (about 30
mins) untill set. Eat
Have fun,
Hugs,
Wendybelle
_________________________________________________________________________
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Chocolate Truffles (makes 20 to 30 or so)
250ml/8fl oz Double cream
275g/10oz Plain Chocolate (the higher the cocoa solid content, the more
lethal the truffle)
40g/1 oz Unsalted Butter
45ml/3 tbsp spirit of own choice (optional, but nice)
600g/21oz Plain chocolate to cover (Optional or use cocoa powder)
Chop/break the 275g of plain chocolate into small pieces
Put cream into a saucepan and bring to a boil over a medium heat.
Remove from the heat and add the chocolate pieces all at once.
Stir untill melted, then stir in the butter until meleted and then add the
spirit.
Pour into a bowl and when cool, cover with cling film and leave in the
fridge overnight.
Line a baking sheet with baking parchment.
Using two teaspoons scrape the mixture into bitesize pieces onto the baking
sheet.
If dusting with cocoa powder, chill the truffles for 30mins or so then roll
in cocoa.
Put into papaer cases and chill for about 1 hour untill firm. Eat.
If covering with chocolate, freeze truffles for 1 hour. About 5/10 mins
before removing
from freezer, melt the 600g of plain chocolate in a bowl over a saucepan of
boiling water.
Using s fork or skewer, dip the truffles one at time into the choclate and
shake off the excess.
Place onto a baing sheet line with baking parchment and chill (about 30
mins) untill set. Eat
Have fun,
Hugs,
Wendybelle
_________________________________________________________________________
Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.