This was another recipe I discovered when I was preparing for my stall for International Fiesta 2 years ago. Traditionally, truffles are made with a chocolate ganache center and coated in chocolate or cocoa powder. Mine’s a bit different and has been modified to taste and look like Ferrero Roche – my favourite chocolate :p. For those of you who want to go for the traditional truffle, don’t coat it with chocolate, just coat it with cocoa/chocolate powder. It’s got a bittersweet taste – when it first touches your mouth it’s bitter, then when you bite into the sweet ganache…oooo…heaven!
I made these a couple of weeks ago as a birthday gift for a close of friend of ours. She’s a chocolate lover (which girl isn’t) so I mixed these and the Hedgehog Slices in a gift box for her. In the past, I’ve always had Krystal to help me with the coating of the truffles but this time she wasn’t around and it was messy doing it myself! Krys, I really missed you man! :p
- 575g milk chocolate
- 450ml double cream
- 50g cocoa powder
- 2 tbsp Alcohol or flavouring, if desired
- Hazelnuts, optional
- Place 350g chocolate in a bowl. Bring the cream to a boil. Pour over the chocolate and stir so as to melt chocolate completely.
- Mix in alcohol or flavouring. Whisk the mixture until thick.
- Leave to cool, then refrigerate overnight.
- Melt remaining chocolate in a double boiler. Stir to coll it a little.
- Form truffles into balls with a melon scoop or 2 teaspoons.
- Coat with melted chocolate/cocoa powder/chocolate powder. The coat with hazelnuts if desired.