Chocolate Christmas Truffles Recipe
Makes 24 generous sized chocolate Truffles.
Ingredients
45g unsalted butter, chopped coarsely
250g good quality dark chocolate, chopped coarsely
1/3 cup (80ml) thickened cream
1 teaspoon glucose
1/2 cup finely chopped roasted almonds or hazelnuts
1/2 cup finely chopped red glace cherries
1/2 cup finely chopped sultanas
100g finely chopped dark chocolate
1 tablespoon brandy or rum (optional)
150g white chocolate
sprinkles and decorations to top the truffles
- Place the butter and chocolate in a medium sized microwave safe bowl.
- Microwave on medium power for 1min. Stir then continue to microwave on medium power at 30sec intervals. Continue until chocolate has just melted. This should not take any more than 2mins.
- Add the cream and the glucose. Mix through until combined and smooth.
- Stir through the almonds, cherries, sultanas, dark chocolate and brandy.
- Cover and chill until thick enough to roll.
- Shape a heaped teaspoonful of the truffle mix into a ball. Smooth by rolling between the palm of your hands. This needs to be done quickly otherwise the heat of your hands will melt the truffles.
- Place the truffles in paper cases. If you want the little puddings to be their own little plates make sure you read step 11.
- Melt the white chocolate. Either use a small spoon or pipe the chocolate on the tops so that it comes down the sides like custard.
- Decorate the tops before the chocolate sets.
- If you want your little chocolate puddings to be sitting on their own plate, use a small spoon or piping bag to make a small circle/disc of melted white chocolate on non-stick baking paper. Carefully sit the truffle ontop. You can do this before or after topping them.
- Store covered in the refrigerator.
