Sunday, December 18, 2011

Dark Chocolate Truffles




Indulgence!!!! Isn’t that what chocolate is all about?? And the icing on the cake would be a being able to make something that is extremely simple and yet gives you uberly, delicious, rich, decadent & oh so yummy fancy looking!!!!!!!!!! These truffle are just that...believe me ...You would think that there is a grand mystery to making these luscious looking flavoured chocolates but there isn’t...they are so simple to make..all you need to do is ensure you use the best ingredients you can get you hand on and let your imagination run wild....experiment with the flavours you like...coat the truffles with your favourite nuts...sprinkles...coconut...etc etc see the possibilities are unlimited.



They are soft, fudge-y and literally melt on your pralines….

I used callebaut dark coverture chocolate (70% cocoa) & Nestle Swiss chocolate bar (40% cocoa) for my chocolate. It’s very important that you use a high quality chocolate.  For flavouring the ganache I used orange rind. I simply love the combination of chocolate & orange it’s like a match made in heaven J


The recipe is adapted from Bittersweet by Alice Medrich

Ingredients

8 oz. / 225g. bittersweet chocolate, chopped or callets
1 cup/ 200g. heavy cream (I used Amul Fresh cream)
1 teaspoon Orange Rind
½ cup unsweetened cocoa powder
75gms coarsely crushed pistachio
½ cup desiccated coconut

Method:
  
  • To make the ganache: Place the chocolate in a medium bowl and set aside. In a small saucepan, add the orange rind & bring the cream to a boil over a low heat and. Pour the over the chocolate and let it stand for 2 minutes, then stir gently, until the chocolate has completed melted. Mix till the mixture looks homogenous. Refrigerate this for 3-4 hours or overnight.
  • To form truffles: Once the ganache has firmed up, scoop out the ganache and roll it in the palms of your hand (gloved hand) to make even sized balls of the ganache.
  •  Coat the truffles: Once rolled into balls, toss them in a plate of sifted cocoa, crushed pistachio & desiccated coconut alternatively and coat them evenly. Then Refrigerate

These truffles are best served at room temperature… Enjoy these decadent delights!!! J

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