Few people can resist lovely homemade chocolate truffles after a nice meal. This recipe produces the most wonderful truffles with just the right degree of sweetness and creaminess.
Most truffle recipes suggest rolling a chocolate truffle mixture in cocoa powder, but I prefer to add a milk chocolate coating because I think it improves the flavour by offsetting the natural bitterness of the dark chocolate filling and it makes the truffles look nicer.
This recipe produces two sorts of truffles, which I think is a more interesting treat, without creating much more work. I simply divide the mixture for the filling into two, so that half of the truffles above have a dark chocolate filling with a milk chocolate coating. The other half have a filling of dark chocolate with ginger and orange, which is then coated with milk chocolate and rolled in cocoa powder. Of course, if you prefer you can make just one type! John Duxbury
• Although you could make a smaller number of truffles than recommended here, I think it is better to make a large batch and freeze some for a later date.
• Make some chocolate truffles for Easter and put them in a cupboard Easter egg. (Cardboard Easter eggs are available from Scandinavian shops or online.)
• They make an excellent present at Christmas in a box or in a cellophane bag.
• If you make two types and freeze them, make a note on the box to say which have been dusted with cocoa powder.
• The ideal temperature for the milk chocolate coating in step 10 is 31°C, but I have suggested 33°C to give you time to coat all the truffles. If the chocolate is too hot it will be too runny and if it gets too cold it will be too thick and sticky to coat the truffles well. Also, if the chocolate is too hot it will bloom and so the truffles will not look as nice. One of the reasons that many chocolate truffle recipes use a coating of cocoa powder, sugar or chopped nuts is to hide any bloom!
|200 g||(7 oz)||dark chocolate, 70% cocoa|
|45 g||(3 tbsp)||butter, cut into small cubes|
|60 g||(4 tbsp)||crystallised (candied) ginger|
|1||orange, zest only|
|180 g||(¾ cup)||double (heavy) cream|
|70 g||(⅓ cup)||light muscovado sugar|
|300 g||(10 oz)||milk chocolate, broken into squares|
|2 tbsp||cocoa powder, sifted|
1. Cut the dark chocolate into very small pieces and add the diced butter. Put in a large heat proof bowl.
2. Cut the crystallised ginger into small cubes and add the orange zest. Put it into another heat proof bowl.
3. Heat the cream and sugar together over a medium heat stirring continuously until it comes to the boil. Allow to simmer for a minute, then remove from the heat and leave to cool for a couple of minutes.
4. Pour the cream and sugar mixture on to the chocolate and butter, then stir with a fork until smooth. Add a pinch of salt and stir again.
5. Pour half the mixture (or 200 g) on to the ginger and orange and stir to mix.
6. Allow both mixtures to cool, then cover and refrigerate for at least hour (or overnight) until set.
7. Use a teaspoon to scoop out the truffle mixture, then mould/roll it by hand into balls. Return your truffles to the fridge to keep cold. (I give any mishapen balls a second roll when they are cold again.)
8. Put 200 g of the milk chocolate into a heatproof bowl over, but not touching a pan of simmering water and allow to melt. Remove the bowl from the heat and add the rest of the chocolate. Stir with a fork until evenly mixed and all the chocolate has melted.
9. Sieve the cocoa powder on to a plate.
10. When the temperature of the milk chocolate reaches 33°C (91°F), dip each of the plain truffles into the milk chocolate and using two teaspoons roll them around to coat them and then transfer them on to a piece of greaseproof paper to set.
11. Repeat step 10 for the ginger and orange truffles but immediately after coating with the milk chocolate roll them in the cocoa mixture, using another couple of teaspoons. Once evenly coated transfer them on to a piece of greaseproof paper to set.
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