Truffles A Sweet Indulgence Food

TRUFFLES A SWEET INDULGENCE

Steps:

• Heat raisins and Kahlua in microwave oven for 20 seconds dissolve espresso in Kahlua then set aside.
• Place butter and cream in a microwave oven heat until the cream just starts to boil. Remove from microwave oven whisk in chips until melted and combined with cream.
• Reheat in micro if needed for a couple seconds. The ganache will be rich and creamy.
• Combine pecans and Kahlua soaked raisins to ganache. Chill in refrigerated for just a couple hours just till firm enough to shape.
• Mix cocoa and brown sugar and place in a large zip lock bag.
• Fun messy part:.
• Shape into 1 inch balls. Adding the ball to the bag as you roll them. Give a shake to coat after a couple ball are made. Place the truffles in the refrigerator to harden for at least an hour and let flavors meld.

EASY CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
• Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
• To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.