Wednesday, 6 November 2013


Truffles are one of my favorite sweets and they were a hit in the christening. I love chocolate and even more melt in the mouth chocolate. They are very simple and easy to make, the only thing that takes time is the leaving time in the fridge and also, if you want to coat them with chocolate, but in my opinion it's worth the effort.


For the ganache:

250 ml whipping cream (35-36% fat)
200 g milk chocolate
250 g dark chocolate
3 teaspoons glucose syrup
2-3 teaspoons liqueur (optional)

For coating:

500 g white chocolate or any other chocolate (prefer baking tempered chocolate)
Cocoa powder
Confectioners sugar
Nuts or chocolate shavings 

For the ganache, start by cutting the milk chocolate and the dark chocolate in very very small pieces and put them in a bowl. Heat the cream with the glucose in a small saucepan just before it comes to boil. When it starts rising is a good time to take it away from the heat. Put the heated cream in the bowl with the chocolate and let it be for a few minutes so that the chocolate will melt. Take a spatula and start stirring around until it comes together. You will understand it by the change of the color, when it has come together the mixture will be a dark chocolatey color. Add liqueur and stir until it dissolves. I used 2 tablespoons of blueberry liqueur. Let it cool and put in the fridge for a few hours covered with plastic foil. My mixture was ready after about 3 hours. It has to be able to become balls, if it is liquid leave it in the fridge for more time.
When it is ready take it out and roll it into balls with your hands that you have put some cocoa powder on or with spoons and put the balls on a plate with baking paper. If  you don’t want to coat them in chocolate but in sugar, cocoa, chocolate savings put for example the cocoa in a small bowl and coat your truffles now. If you are going to coat them in chocolate put the plate with the truffles in the freezer for about 30-45 minutes.
After the 30-45 minutes in the freezer start preparing the chocolate. Cut the chocolate in pieces and put the 2/3 of it in a double boiler stirring constantly until it melts. When it has melted take it away from the heat and add the rest of the chocolate while stirring until it all melts.
Take out your truffles from the freezer, put the chocolate mixture in a small bowl, so, that it will be easier to coat the truffles. I also added a little pink color to my chocolate. With the help of two forks dip the truffles in the mixture and then place them on baking paper until the chocolate has set. I also brushed them with a little glitter afterwards. Let it set in room temperature and afterwards you can keep the truffles refrigerated in an airtight container for a few days. Mine were great after 5 days too.
This recipe gives about 60-70 truffles depending on the size that you will make them. I used a teaspoon of ganache for each and I got 69.

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