Chocolate Truffles are so named due to their resemblance to the fungi – aka posh mushrooms, which are usually found by pigs. The irony has not be lost upon me, that the lauded are literally eating crap!
Chocolate Truffles on the other hand, are much more appealing. There are several regional recipes but I prefer the traditional Swiss. A ganache of melted cocoa mixed with cream and covered in cocoa powder and/or ground nuts.
Unless you are a time-served Chocolatier, a messy kitchen will ensue, however the result is well worth the effort.
These are my lighter (calorie) Truffles.
- 250g Dark chocolate (broken)
- 100g pot Elm Lea 50% fat double cream
- Cocoa powder
- Crushed or ground nuts
- 2 Tbsp Liqueur (Amaretto)
- Place the cream in a sauce pan and heat until it boils.
- Remove from the heat and add the chocolate, stirring until the chocolate has melted and combined with the cream.
- Pour into a bowl and add the liqueur.
- Refrigerate for a couple of hours until quite set.
- Place cocoa powder in a wide bowl, and nuts in another.
- If you are adventurous and wish to try to make perfect balls, coat your hands with cocoa, otherwise have a couple of teaspoons on hand as paddles.
- Scoop a teaspoon of mixture, form and roll in the cocoa then dip in the nuts.
- I recommend mini muffin cases.
- You can expect a yield of 25 Truffles.
There is a lot to be said for the extra value artisan handmade products have in terms of gifts. Added value if not only homemade but made by you, with love.