Showing posts with label Truffles. Show all posts
Showing posts with label Truffles. Show all posts

Saturday, 16 November 2013

Chocolate Truffles...

Fancy making some chocolate truffles?

Great for presents to make for someone special...

Ingredients

  • 150g plain chocolate
  • 150ml thick double cream
  • 25g unsalted butter
  • 2 tablespoons rum or brandy
  • 1 tablespoon Greek Yoghurt
  • Sweet paper or petit fours cases

25g of any of the following

  • Whitworths Chopped Almonds
  • Whitworths Chopped Hazelnuts
  • Whitworths Toasted Chopped Mixed Nuts
  • Whitworths Flaked Almonds, roughly chopped




Method

  • Break the chocolate into small pieces and grind it in a food processor or grate until very fine.
  • In a pan simmer the cream, butter, and rum or brandy.
  • Add the chocolate and mix off the heat until smooth.
  • Add the yoghurt and stir in.
  • Transfer the mixture into a bowl, cover with cling film and cool.
  • Then leave in the fridge overnight, or simply place in the freezer for 1-2 hours until thickened.
  • Take a teaspoon of the mixture and roll between your hands to create a ball shape.
  • Roll each individual ball in the chosen chopped nuts to then place into the paper cases.
  • This recipe should make approximately 40 truffles that can be put into boxes and given as Christmas gifts.
  • They should be kept refrigerated and be eaten within three days.
  • The truffles also freeze well.

Recipe and photo credit by - Whitworths

Tuesday, 26 March 2013

Chocolate Coconut Truffles...


Ready in 50 minutes

Serves: 5

Ingredients

1 packet (250g) of milk arrowroot biscuits

1/3 cup (40g) of Food Thoughts Cocoa Powder

1/2 cup (45g) of desiccated coconut (plus a little extra for rolling the alls in)

1 tin (395g) of condensed milk


Method

Prep: 20 minutes | Extra time: 30 minutes, chilling

Crush the biscuits and place into a mixing bowl

Add cocoa and coconut, stir together then add condensed milk

Take small amount of mixture and roll into a ball, then roll through extra coconut

Continue with the rest of the mixture, place the chocolate balls on a plate and chill in the fridge for 30 minutes


About this post -

Recipe and photo credit by Food For Thoughts



Monday, 19 December 2011

Starry cake pop truffles...



Makes: 24

£0.53 per portion

Ingredients

  • 250g (9oz) plain sponge cake, into crumbs
  • 5ml (1 tsp) Dr Oetker Almond Extract
  • 50g (2oz) glacĂ© cherries, finely chopped
  • 50g (2oz) no-need-to-soak dried apricots, finely chopped
  • 5ml (1tsp) ground cinnamon
  • 200g (7oz) Dr. Oetker Continental White Chocolate, melted
  • 100g (3 1/2oz) unsalted butter, melted
  • 200g (7oz) Dr. Oetker Continental Plain Chocolate, melted

To decorate

  • 150g (5oz) Dr Oetker White Ready to Roll Icing
  • Dr Oetker Gold and Silver Shimmer Spray
  • 24 cocktail skewers or thin decorative sticks

Method

  • Divide the cake crumbs between 2 bowls and mix the almond extract and glace cherries in to 1 bowl, and the apricots and cinnamon into another.
  • Bind the cherry mixture together with 50g (2oz) melted white chocolate and half the melted butter.
  • Bind the apricot crumbs together with the remaining butter and 50g (2oz) melted plain chocolate.
  • Bring both mixtures together with a wooden spoon and mix until smooth.
  • Roll each mixture into 12 equal sized balls. 
  • Place on a plate lined with baking parchment. 
  • Chill until firm.
  • Meanwhile, prepare the decoration. 
  • Roll out the white icing to a thickness of 5mm (1/4inch). 
  • Using a 4.5cm (1 3/4inch) wide star cutter, stamp out 24 stars, rerolling as necessary. 
  • Carefully spray the stars according to the directions on the cans, and set aside to dry.
  • To finish, remelt the remaining white and plain chocolates as necessary. 
  • Dip the cherry cake balls in white chocolate to cover completely, and dip the apricot balls in plain chocolate. 
  • Put back on the lined plate. 
  • Chill until set.
To serve 

  • Carefully skewer a silver or gold star and press gently into a chocolate covered ball. 
  • Keep in a cool place until ready to serve.


Recipe and photo credit by- Dr Oetker


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