Chocolate Truffles
Be creative and add your flavour to these truffles to make them your signature. They are perfect to finish a meal or to wrap as gifts.
You will be fully responsible for your own acts and omissions arising out of your use of this video and its accompanying recipe. To the fullest extent permitted by law, Green & Black's (operating as a trading name of Cadbury UK Limited), its associated companies and any employees, agents and representatives of Green & Black's and its associated companies, shall not be responsible or liable for any loss or damage arising out of your use of this video and its accompanying recipe.
| Makes: | Approx 50 |
INGREDIENTS
- 175g whipping cream
- Pinch of salt
- 75g granulated sugar
- 125g unsalted butter, at room temperature
- About 250g Green & Black’s Dark 70% Chocolate, for dipping
The herb of your choose to “infuse the truffle”: For example Mint, basil, tea, Chilli etc. However creative you feel. - Green & Black’s Cocoa Powder, for dusting
Put the whipping cream, salt and your herb of choice in a saucepan over a low heat and bring to scalding point, then reduce the heat to its lowest setting and gently simmer for about 20 minutes to allow the cream to absorb the flavour. Do not boil.
Remove from the heat, stir in the sugar and allow to cool until it reaches a temperature of 20°C (room temperature).
Whisk the butter in a bowl using an el ectric stand or hand-held mixer until it forms a soft smooth mass. Gradually add the cream mixture, beating continuously. Add some liqueur, if using, at this stage.
If the mixture curdles (a sign that it is too cold), reheat over a pan of barely simmering water until it re-emulsifies. If it is too soft, set the bowl over iced water and beat.
Line one or two baking trays with baking parchment. Fill an icing bag fitted with a size 2 piping bag nozzle (approx. 3cm long and 1.8cm wide) with the truffle mixture and pipe little rounds about the size of a nutmeg onto the parchment; this amount will make around 50 truffles. Transfer the tray(s) to the freezer. After about 45 minutes, remove.
Meanwhile melt the chocolate over a pan of barely simmering water, making sure the bowl doesn’t touch the water, then set aside to cool until it reaches 40°C. Put the Green & Black’s Cocoa Powder in a shallow bowl or on a plate and have a sieve to hand.
Dip the truffle fillings into the melted chocolate, then lay them in the cocoa powder. When they have set, transfer a few at a time, to the sieve and shake off excess cocoa powder. Store the truffles in a sealed box in the fridge or, to keep them fresh for longer, in the freezer.
