Luscious little truffles that can be adapted to suit even the sweetest tooth.

Ingredients

  • 2 100g bars of chocolate (green and blacks)
  • 60 g unsalted butter
  • 40 ml fresh cream
  • optional extras: hazelnuts, pecan nuts, plump raisins, brandy, instant coffee.

Method

  • Make a base of plain truffle mix first then divide it into 3 bowls, adding different flavours to each for a quite popular selection delectable treats.
  • Carefully melt the chocolate and butter together, then stir in the fresh cream.
  • Divide into three separate little bowls
  • Roast hazelnut and pecan truffles
  • Chop 2 tablespoons of hazelnuts and pecan nuts roughly, toast carefully under a grill, in the oven or on a dry pan, caramelise slightly with a little brown sugar and cool.
  • Stir the nuts into the melted truffle mix and place in the fridge
  • When set roll quickly in your hands (wear gloves) to form marble sized little truffles, roll the truffles in some ground almonds to coat them nicely.
  • Brandy and raisin truffles
  • Soak 2 table spoons of plump raisins in 200ml brandy over night, they will soak up the flavours of the brandy, strain, chop roughly and add to the melted truffle mix.
  • Stir the fruit into the melted truffle mix with half the remaining brandy and place in the fridge.
  • When set roll quickly in your hands (wear gloves) to form marble sized little truffles , roll the truffles in some icing sugar to coat them nicely.
  • Coffee truffles
  • Stir 2 tsp of instant coffee into the melted truffle mixture
  • Place in the fridge to cool.
  • When set roll quickly in your hands (wear gloves) to form marble sized little truffles , roll the truffles in some coco powder to coat them nicely.

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