- 4.73 fl oz (140 ml/g) double cream or dairy free alternative such as full-fat coconut milk (from a can) – with high content coconut extract (65%+)
- 3.17 oz (90 g) caster sugar
- 3.17 oz (90 g) 100% cacao block/bar/buttons finely chopped or grated
- liqueur/nut or fruit extracts of choice optional – added a little at a time to taste (See NOTES)
- mixes of : cocoa; grated chocolate; chopped or ground nuts; sprinkles and edible glitters.
- Heat the cream and sugar together in a small saucepan over a low heat, stirring continuously, until the sugar has dissolved and the mixture is just beginning to simmer (do NOT allow to boil).
- Remove from the heat and stir in the cacao until the mixture is smooth and shiny and the cacao has completely melted and combined.
- If adding optional oils, liqueurs or other additions, add them at this point a little at a time to taste, being careful not to add too much liquid or the mixture will not set properly. 1 to 1½ tablespoons of liqueur maximum.
- Pour the mixture into an air-tight container and allow to cool before placing in the fridge to fully set (3 to 4 hours or overnight).
- Once firm, scoop small spoons of the mixture into the palm of your hands and roll into balls.
- Mix any coatings into shallow bowls and gently roll the truffle balls to coat/dust.
- Once coated, place the balls separately on a tray lined with baking paper.
- Place back in the fridge to chill and firm.
- As these truffles are made with cream, they are best stored in the fridge in airtight containers/boxed.
No comments:
Post a Comment