With just a handful of ingredients, you can create really easy chocolate truffles for when you need a lil hit of the sweet stuff. Using this recipe as a base, I tried adding different flavours ’til I was happy with the result.
A couple of tips:
- Don’t be tempted to take your mixture out too early, it needs to set properly in the fridge before you try to roll the truffles. If you do it too early, i.e. under 4 hours later, you’ll most likely end up with a delicious flat truffle mess.
- Oil your hands with a flavourless oil before you start, then the mixture won’t stick.
- Have everything to hand, or you WILL get truffle mixture all over your kitchen and your housemate/parents/partner WILL be angry and/or sticky.
- Chill your choice coated truffles on greaseproof paper for easy removal, without cracking the hardened chocolate shell.
- The white chocolate mixture can be slightly harder to handle, it helps to have another thickening agent in there e.g. lemon curd, to give it the right consistency.
- With the white chocolate, be sure to use double cream or extra thick cream, and feel free to add 50g more choice to help the thickening.
A few versions I tried….
This might have been my favourite. Really strong orange flavour with minimal effort. To the dark chocolate mix I added; 2 tbsp cointreau or grand mariner, the zest of one orange, juice of half an orange. I’d advise tasting the mix and adding the booze to taste. Roll in cocoa to finish.
Rum & coconut
These were also a huge success, went own a storm with the family! To the chocolate mixture I added; 1 tbsp desiccated coconut, 1 1/2 – 2 tbsp dark rum. Roll in desiccated coconut to finish.
White chocolate & pistachio
These were slightly tricky to roll. I would advice dipping the truffles into the chocolate with a fork, to avoid missing any spots, and sprinkling on the pistachio to the chocolate rather than rolling them. To the white chocolate mixture I added; 1 tbsp chopped pistachios.
White chocolate & lemon curd
These were utterly delicious and worked the best of the white choc batch. The sweet and tart lemon offsets the chocolate nicely. To the white choc mixture I added; 1 1/2 tbsp lemon curd, zest of one lemon, a squeeze of lemon juice. Cover in white chocolate.
This is a no-brainer. To the chocolate mixture I added a heaped tablespoon of good-quality, crunchy peanut butter, then stirred until everything was combined and the peanut butter was melted. Once set, roll in chopped peanuts or cocoa.