Daily Archives: February 1, 2010

Home Made Sweets 1: Snuffling around for Truffles

I often make up boxes of these for presents and always make a batch to finish off a dinner party.  They’re really simple, if a little messy, to make and are absolutely delicious.  The white ones particularly melt in the mouth.  Always use the best quality chocolate you can afford.

They are also very useful if you’re feeling a bit too thin after Christmas and need to add a few pounds to get up to your proper fighting weight.  Makes approx. 30 truffles.

WHITE CHOCOLATE TRUFFLES

Utensils:
1 x medium saucepan
1 x medium bowl which will fit on top of the saucepan
1 x small bowl for the icing sugar/cocoa

Ingredients:
8oz / 240g white chocolate – broken into pieces
2oz / 60g unsalted butter – cut into small pieces
3 tblspn single cream
Cocoa or icing sugar to coat (according to your preference)

Method:
Place the bowl over a pan of hot water
Put the chocolate in and stir occasionally
When it has melted, remove the bowl from the heat and stir for 1-2 minutes until it has cooled slightly
Gradually stir in the butter
Slowly fold in the cream
Cover the bowl and chill until firm
Form the mixture into 1″ / 2.5cm balls and roll in the icing sugar or cocoa
Keep chilled (good advice for us all I think)
Serve them in petit four cases

BRANDY TRUFFLES

Utensils:
1 x medium saucepan
1 x medium bowl which will fit on top of the saucepan
1 x small saucepan
1 x electric whisk or a good firm hand whisk
1 x small bowl for the icing sugar/cocoa

Ingredients
:
12oz / 360g plain chocolate – broken into pieces
¼ pint / 5floz of double cream
4 tblspns brandy (or rum)
cocoa or icing sugar to coat (according to preference)

Method:
Place the bowl over a pan of hot water
Put the chocolate in and stir occasionally
When it has melted, remove the bowl from the heat
Warm the cream in the small saucepan until just tepid and then stir it into the chocolate
Allow to cool then stir in the brandy
Whisk the mixture until it has turned lighter in colour and holds soft peaks
Cover and chill until firm
Form the mixture into 1″ / 2.5cm balls and roll in the icing sugar or cocoa
Keep chilled and serve in petit four cases

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