Prep Time:45 mins plus cooling time, Cook Time: 0, Total Time: 45 mins plus cooling time
December 15, 2013
Choccie truffles not only make a special homemade treat to scoff down yourselves, but are an ideal edible christmas pressie sure to delight any recipient. Made using plain chocolate these are actually quite grown up in flavour. But both my choccie fiends happily gobbled them down. They’re simply a matter of stirring together good quality plain chocolate with cream, sugar and butter (thankfully it’s Christmas!). Cooling for a little while before roughly shaping into balls, dipping in melted chocolate then rolling around in coatings of your choice. I went for white chocolate shavings, cocoa, dark chocolate pieces and flaked almonds. The coatings are very forgiving so don’t worry about achieving a good shape.
I’m entering a few bloggie challenges with this post. Firstly Family Foodies that I co-host with Vanesther of Bangers & Mash. I’m hosting December and we’ve chosen the rather apt theme of Kids Christmas. Next to Four Seasons Food that I co-host with Anneli over at Delicieux, she’s hosting for the festive period and it’s all about Party Food. Tea Time Treats, co-hosted by Karen over at Lavender and Lovage and for the very last time by Kate of What Kate Baked, is all about Edible Gifts. And finally to No Croutons Required hosted by Jac over at Tinned Tomatoes, which isn’t about recipes at all his month but seasonal photos, of which I have a few!.
Plain Chocolate. Unless you want to count the cream and butter being good stuff too!. Definitely better for you than anything commercially produced.
Pre-Schoolers, Big Kids, Grown Ups, Making with Kids, Edible Gifts, Teacher Presents, Christmas
Makes about 35 truffles. Store in the fridge.
None really, other than some sweet cases to hold the truffles in but not essential
Ingredients Prep Time:45 mins plus cooling time, Cook Time: 0, Total Time: 45 mins plus cooling time
For the Truffles:
75g unsalted butter
100g soft light brown sugar
225ml double cream
275g good quality plain chocolate (min 70% cocoa content)
100g good quality plain chocolate (min 70% cocoa content)
various coatings of your choice: cocoa powder, chopped or flakes nuts, hundreds and thousands, grated white/milk or plain chocolate
1) Place all the truffle ingredients but not the chocolate in a saucepan and gently warm on the hob until the butter has melted, sugar dissolved and the mix is just coming to the boil
2) Break up the chocolate in a heat proof bowl
3) Pour the butter/cream/sugar mix over the chocolate and stir until the chocolate’s melted and the mix is glossy and smooth (I bet you don’t resist a sample at this stage!)
4) Leave to cool then chill in the fridge until firm
5) MESSY ALERT: Once firm take a teaspoon at a time and roll around in your hands until a rough ball shape is achieved. Roll out all the mixture and set aside the balls on a sheet of greaseproof paper
6) Melt the coating chocolate in a bowl over a pan of simmering water OR cautiously in a microwave, set aside to cool a little
7) Meanwhile prep the coatings in separate bowls
8) 2nd MESSY ALERT: Dip each truffle in the chocolate before rolling around in a coating. Place in a sweet case if using and leave for a few minutes to harden up (as if!)
Store in a fridge