I was very excited when the Heavenly Housewife of Donuts to Delirium invited me to make truffles with her. She and Steve of weirdcombinations came up with this fantastic idea. There are a few other bloggers that have also participated in this challenge so please visit them as well.
I have made oreo truffles previously which were amazingly delicious but never plain chocolate truffles. The recipe provided is by Ina Garten but we were allowed to make any changes to the recipe to make it our own. I made 2 versions - 1 plain and 1 with chocolate liqueur which I bought from
when I was there earlier this year. Bruges
As it was also my friend's birthday, I decided to make these as a gift for her (amongst other baked goodies which I will blog about later). I got a lovely box from Paperchase, filled it with tissue and home made truffles and finished it with a big silver bow :) I was really pleased with how they turned out in the end and they tasted wonderful! Happy birthday P!
Recipe adapted from Ina Garten
227g good quality dark chocolate
227g good quality milk chocolate
1/2 teaspoon vanilla extract
2 tablespoons liqueur
- Chop the chocolates finely with a sharp knife.
- Place them in a heat proof mixing bowl.
- Heat the cream in a small saucepan until it just boils.
- Turn off the heat and allow the cream to sit for 20 seconds.
- Pour the cream through a fine-meshed sieve into the bowl with chocolate.
- With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.
- Whisk in the liqueur, if using and vanilla extract.
- Set aside at room temperature for 1 hour.
- With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper.
- Refrigerate for 30 minutes until firm.
- Roll each dollop of chocolate in your hands to roughly make a round ball.
- Roll in icing sugar, cocoa powder or dessicated coconut.
- These will keep refrigerated for weeks, but serve at room temperature.