- 400g good quality dark chocolate
- 400g good quality milk chocolate
- 600ml double cream
- 3 tbsp Cointreau
- 3 tbsp Amaretto
- 50g Cocoa powder for dusting the truffles
- 75g Hazelnuts (finely chopped)
- 72 Petit four cases
How to Make Homemade Truffles
Truffles are another thing that I’d put off making because I thought they were difficult. NOT SO! And the great things is that if you use the quantities laid out in this recipe you’ll have truffles coming out of your ears. These truffles not only taste scrumptious but make really awesome homemade Christmas gifts.
I have friends that are great lovers of both milk and dark chocolate so I decided to make a batch of milk chocolate truffles and a batch of dark chocolate truffles. This way everyone is happy!
Each batch makes 36 truffles
For the dark chocolate batch-
- Break the 400g of dark chocolate up into smallish pieces and place into a large mixing bowl
- Heat 300ml of double cream and three tablespoons of Cointreau in a saucepan on a medium heat until it bubbles slightly and is clearly hot!
- Remove the pan from the heat and pour the contents over the broken chocolate pieces in the mixing bowl
- Allow the chocolate pieces to melt into the hot cream mixture for a couple of minutes
- Gently whisk together the cream and melted chocolate until smooth and shiny
- Allow to cool completely
- Cover the bowl with cling-film and chill the ganache (the correct term for the chocolate mixture) in the fridge overnight
Use exactly the same process for the milk chocolate truffles but add 3 tablespoons of Amaretto to the cream instead of Cointreau
The next day…
- Ground your hazelnuts into very small pieces and transfer into a small bowl
- You can chop them using a sharp knife but I used a pestle and mortar as I found it quicker
- Then sift your cocoa into a small bowl
- Take the ganache from the fridge and remove the cling film covering
- Using a melon scoop or teaspoon take a small amount of the ganache from the bowl and roll onto a small ball in the palm of your hands
Note: The ganache will slowly start to melt once removed from the fridge so you will need to roll the truffle balls as quickly as possible
- Take the truffle ball and roll it around in the chopped hazelnuts
- When the truffle is totally coved in the hazelnuts place into a petite four case
- Repeat this until until all the ganache is used up, remembering to alternate between dipping the truffle balls in the hazelnuts and in the cocoa
- When all the truffles balls are rolled and covered and placed into their petite four cases, place onto a large tray and chill in the fridge for two hours
After two hours the truffles are ready to eat. Yum!
If you are giving away your truffles as gifts think about placing them in some pretty boxes decorated with a big bow. Any chocolate loving friend will love to receive these as a gift this Christmas.
Tip: These truffles are also a great homemade gift if you want to give something a little more personal this year to the likes of your child’s teacher or to your postman
All of these Christmassy ideas are added to the site early to give you as much of a choice as possible when it comes to choosing which projects you’ll opt for. I know you can’t do them all as you have lives to lead and jobs to do. But this is my job. To give you as much information and inspiration as I can possibly conjure up in order to make your Christmas as peachy as possible.
Pick and choose. That’s what it’s all here for.
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