Christmas is amongst us and what better way to get in the festive spirit than making truffles! Everyone can get involved making these and you can use whatever flavours you want. Lots of alcohol goes well with dark chocolate, such as brandy, rum or champagne. I chose Cointreau as Dean and I love chocolate orange and we normally get one in our Christmas stockings.
This is also a great recipe to make as gifts for family and friends at Christmas time. As an added bonus they also make a great canapé if you’re thinking of having a festive party!
I took ours round to friends so we could all sample them. They went down very well and not many were left at the end of the night – so I’d say they were a result! I would recommend you store them in the fridge if you like them a little firmer, by the end of the evening they had gone slightly softer. I keep all my chocolate in the fridge, Dean finds this rather weird but its just how I like it!
Have a go at making these and if you come up with any great flavours then let me know!
Dark Chocolate Orange Truffles
Ingredients
- 150 g dark cooking chocolate good quality cooking chocolate – at least 70% cocoa (I use Green and Black’s)
- 150 g double cream
- 25 g unsalted butter
- 2 oranges just the zest (finely grated)
- 1 splash cointreau
- 1 pinch salt
- 1 cup cocoa powder
Instructions
- Warm your cream up in a saucepan on a medium heat. Do not allow it to boil. Turn the heat down when you start to see tiny bubbles. Add the butter.
- Remove your mixture from the heat and break your chocolate into the mixture. Using a balloon whisk gently stir so the chocolate melts.
- If your mixture splits a little add a splash of cold tap water. Add a whole orange worth of zest to your chocolate mixture and a big splash of Cointreau.
- Whisk quite firmly so all the mixture is combined together. Add a pinch of salt and give it one further whisk.
- Pour your mixture into a bowl and place in the fridge for 2 hours. Be sure to take out the fridge 20 minutes before you want to mould them to reach room temperature.
- Grate your other orange’s zest into the cocoa powder and mix with a spoon.
- Using a small spoon get some truffle mixture and using your hands mould into balls, then dip into the orange cocoa powder making sure it’s all covered.
- Pop them into small truffle cases and then back into the fridge to keep them solid. Or put them in a clear bag to give away to friends. Enjoy!
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