Chocolate Balls of Indulgence
After placing careful thought on the flavour of truffles I would first like to attempt, I finally narrowed it down to these few. It was by no means an easy decision as everything on the internet looks so good. I could literally eat off the screen.
Anyway they are:
Chocolate Honey Dark Chocolate Truffle
Matcha White Chocolate Truffle
Bailey White Chocolate Truffle :) What's chocolate without a little liquer :)
- 1 + 1/4 cups white chocolate chips
- 1/4 cup heavy cream
- 1/4 tsp. instant coffee ( I omitted this)
- 1 T. Bailey's Irish Cream
- 1/4 cup unsweetened cocoa powder, sifted
1) In a medium sized microwave safe bowl, add in the white chocolate chips, heavy cream, and coffee. Stir with a spatula.
2) Place in the microwave for 30 seconds on high. Stir.
3) Add the Bailey's and continue to mix until incorporated.
4) Cover with plastic wrap and refrigerate for 2-4 hours or until the mixture is firm enough to scoop and roll into a ball.
5)Using a small cooking scoop or a spoon, scoop out the mixture. Roll between your two palms until you have a ball shape. Repeat.
6)Place back in the fridge for another 30 minutes.
7) Roll into the sifted cocoa powder.
8)Store in the fridge.
• 1 teaspoon of matcha (green tea powder)
• 1 tablespoon milk
• 85g double cream
• 45g unsalted butter
• 2 teaspoons of matcha and 2 teaspoons of icing sugar, mixed and sieved, for dusting
1) Put the chocolate in a bowl. In another bowl, combine the milk and 1 teaspoon of match until smooth.
2) In a saucepan, heat the cream slowly, and boil for 30 seconds. Add the matcha paste and stir well. Pour the hot matcha mixture over the chocolate, and stir until the chocolate has melted and the mixture is smooth.
3) Leave the mixture to cool, then leave in the fridge until firm (this can take some time). Form the ganache into truffles (it easiest to work it into a ball between two teaspoons, which also creates an attractive “rough” appearance). Roll the truffles in matcha, and store in the fridge. You may need to re-roll the truffles just before serving.
Chocolate Truffles ( Adapted from Justataste) - Makes 30 Truffles
- 7 ounces (66 to 72%) chocolate, finely chopped
- 2/3 cup heavy cream
- 1 Tablespoon honey
- 2 Tablespoons salted butter, at room temperature
- 2 to 3 Tablespoons unsweetened cocoa powder
1) Line a 9-inch square baking pan with parchment paper, leaving a generous overhang on two sides.
2)Finely chop the chocolate and place it in a metal bowl.
3)In a medium saucepan, bring the cream and honey just to a boil over moderate heat. Watch carefully so the cream does not boil over. Pour 1/3 of the mixture over the chocolate in the bowl. Working rapidly with a whisk, mix to obtain a smooth and glossy texture. Gradually add the remaining cream, whisking to maintain a smooth and glossy emulsion. Whisk in the butter. Transfer the ganache to the parchment paper-lined pan, spreading it into an even layer. Fold the parchment paper over the ganache and cover it securely with plastic wrap. Set the pan aside at room temperature until set, about 3 hours.
4)Line a storage container with a cover with parchment paper.
5)Place a miniature fine-mesh sieve in a small bowl. Add the cocoa powder to the bowl.
6)To shape the truffles, use a small ice cream scoop or melon baller to form 1-inch balls of ganache.
7)Smooth the surface with your thumb, or the heel of your hand, before releasing the ganache from the scoop. Roll the truffle quickly in your hands to form a smooth ball.
8)Drop the truffle into the cocoa, rolling it around, and then shake off any excess powder. Transfer the truffle to the storage container. Repeat for the remaining truffles. Store in the covered container at a cool room temperature for up to 2 days or refrigerate for up to 1 week. Bring to room temperature before serving.