Tuesday, January 13, 2009

Last Sunday, my sister attended a wedding and when she got home she gave me and my younger sister a small box of chocolate each. It is round, bittersweet, soft, and very delicious. The saddest thing is that it only consists of two chocolates in that box, so I asked her the name of that chocolate and she told me it is called truffles. From then on, I've searched and searched and searched, and finally I found two recipes and it is called 'Dark Chocolate Truffles'. And now, I want to share it with everyone. Below are the two recipe..Enjoy!

-= Dark Chocolate Truffles =-
  • 100g dark chocolate (75% cocoa)
  • 100 ml double cream
  • 15g unsalted butter (softened)
  • 50g blanched hazelnuts
  • 2 tbs golden caster sugar
  • 1-2 tsp arak flavouring, real arak / arack /arraki or rum
  • cocoa powder to dust
  1. Blend chocolate pieces and hazelnuts in a food processor. Add double cream, butter, sugar, flavouring, mix well.
  2. Pleace in the fridge for couple of hours or even overnight.
  3. Then create small, about 1 tsp size, balls from the truffle mixture, dust in a cocoa powder and leave aside.
  4. Store in the fridge.

  • 8 oz Semisweet chocolate; chopped into 1 1/4 inch pieces
  • 4 oz Unsweetened chocolate; chopped into 1/4 inch pieces
  • 2/3 c Heavy cream
  • 2 tb Unsweetened cocoa; sifted
  • 2 tb Confectioners' sugar; sifted
  1. Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. 
  2. Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. 
  3. Pour the boiling cream over the chocolate. 
  4. Allow to stand for 5 minutes, then stir until smooth (now you have ganache).
  5. Refrigerate the ganache for 1 hour until firm but not hard. 
  6. Line a baking sheet with parchment paper. 
  7. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. 
  8. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). 
  9. When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. 
  10. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.

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