On the final run up to Christmas, there is nothing that will put you in a more festive mood than making some homemade gifts. I'd be over the moon given some of these as a present and that's one of the reasons I like making them so much for others.
The better the ingredients you use, the better they taste. That's why I've used Callebaut Belgian Chocolate
These are really really easy to make and seriously knock spots off shop bought.
350g of good quality chocolate (dark, milk or plain)
1 cup of double cream
2 tablespoons of butter
* small amount of your favourite alchohol - can be ommitted
Extra chocolate for dipping (if required)
your choice of coatings for rolling (such as crushed nuts, cocoa powder, icing sugar...)
Put the cream in a pan and bring to the boil. Immediately, remove from the heat and our straight on to the chocolate. Keep stirring the chocolate and cream until all melted and combined. Stir in the butter until combined. If adding alcohol - you can add up to about 50ml now and stir to combine.
Put the ganache (chocolate truffle mix) into a bowl and refrigerate.
Roll small balls (or if you want to make big chocolates - a heaped teaspoon) of the ganache mixture. I like to lightly butter my hands as it makes the balls easier to roll. I wash my hand every 6 balls or so.
I put these on to a baking tray with a silicone baking sheet on top. If you haven't got one of these, you can use greaseproof paper. I then chill the balls again for 15 > 20 mins in the fridge whilst I melt my chocolate.
I made two batches of these today. One lot of white ganache with peppermint extract and one lot of milk chocolate ganache with whisky.
Oliver came and sneaked a white chocolate minty one off the kitchen side... He came into the kitchen, got his stool and climbed up beside me. "Oooooh - Mummy makes sweeties !" he jabbered before nabbing a chocolate and beetling off at warp speed ...
I dipped the truffles in melted chocolate first and then set aside again to harden before dipping a second time for a thicker coat. The second coat is much smoother than the first and gives a lovely finish. The chocolate hardens quickly as the ganache has already been chilled.
With the ones rolled in cocoa, I dipped only once in chocolate and then rolled them in the cocoa using two forks for a really rustic finish. It makes them big, gutsy and luxurious. These are at least two bites !
If you prefer a smoother finish and do not want to dip in chocolate, You cna simply roll into balls and then coat in cocoa, icing sugar or crushed nuts for a really nice finish and amazing perfect spherical truffles.
Dipping in melted chocolate gives a lovely texture and a "crack" when you bite into
Of course - you could always use many of our silicone chocolate moulds.... Coat the inside of the chocolate mold with chocolate and leave to harden. Then, fill with the ganache before it is refrigerated and firm. Top with a little more melted chocolate to create the base and seal.
Sarah-Jane Nash, http://www.siliconemoulds.com/ - December 2010