Truffles

method

Dark Chocolate & Cherry Truffles

  1. Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the dried cherries. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
  2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cocoa nibs.

* Cocoa nibs are part of the husk of the cocoa bean and add a nice crunch and look to the truffles. They can be found at stores that sell good quality chocolate. If not available, rolling the truffles in cocoa powder works very well.

Milk Chocolate Orange Truffles

  1. Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the orange zest. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
  2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cookie or cornflake crumbs.

White Chocolate Blueberry Truffles

  1. Bring the cream up to a full simmer while you have the chopped chocolate, corn syrup and coconut oil together ready in a bowl.  Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts.  If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth.  Stir in the dried blueberries.  Set this aside to cool completely to room temperature - this can take up to 90 minutes.
  2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate.  Roll the truffles between your palms to shape into balls and then roll them in the coconut.

 

The truffles should be stored refrigerated, but always bring them to room temperature for serving.