The challenge with these is not to gobble them as you’re making them, a pretty testing exercise in self-restraint. Needless to say, I failed miserably. Had to go and kill myself on the treadmill afterwards, desperately seeking to undo my Gargantuan excesses. Offer them in a little box, prettily wrapped in silk paper. Your friends will love you for it - then curse you after eating the whole box in one go.
Simplest and most delightful truffles
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Recipe by: Adapted from Pierre Hermé Busy:45 min, Total prep time: 45 min (plus 2 hours chilling time) Serves: Makes about 40-50 truffles (depending on their size!) |
Cut the chocolate into small chunks and toss in a heat proof bowl.
Boil the cream in a small saucepan and pour the cream on top of the chocolate in three times, stirring well to melt the chocolate every time.
Once the chocolate is melted, stir the butter into the mixture.
Spread the chocolate ganache into a 28x30 cm tray lined with grease proof paper so as to obtain a 1 cm thick layer.
Chill for at least 2 hours in the fridge.
Prepare the truffles:
Preheat oven to 220 degrees C
Break the almond flakes coarsely.
Line the oven tray with grease-proof paper and spread the almonds on one side and crushed hazelnuts on the other. Bake for about 10 minutes or until the nuts start to brown nicely. When this is achieved, take out of the oven and let cool. Set aside, putting the almonds in one bowl and hazelnuts in another. Place the coconut flakes and cocoa powder in two other bowls.
Take the ganache out of the fridge and cut into rectangles of about 1.5x3 cm. Roll into balls between the palms of your hands and roll each ball into one of the four topping bowls, making sure the truffle is well covered in the topping of your choice and pressing it lightly in the ganache with the tip of your fingers if needed. If the ganache becomes too warm, place it back in the fridge for an hour or in the freezer for 20 minutes or so.
Once ready, keep in the fridge in a sealed container. These truffles will keep up to a week.
Prepare the truffle ganache:
Cut the chocolate into small chunks and toss in a heat proof bowl.
Boil the cream in a small saucepan and pour the cream on top of the chocolate in three times, stirring well to melt the chocolate every time.
Once the chocolate is melted, stir the butter into the mixture.
Spread the chocolate ganache into a 28×30 cm tray lined with grease proof paper so as to obtain a 1 cm thick layer.
Chill for at least 2 hours in the fridge.
Prepare the truffles:
Preheat oven to 220 degrees C
Break the almond flakes coarsely.
Line the oven tray with grease-proof paper and spread the almonds on one side and crushed hazelnuts on the other. Bake for about 10 minutes or until the nuts start to brown nicely. When this is achieved, take out of the oven and let cool. Set aside, putting the almonds in one bowl and hazelnuts in another. Place the coconut flakes and cocoa powder in two other bowls.
Take the ganache out of the fridge and cut into rectangles of about 1.5×3 cm. Roll into balls between the palms of your hands and roll each ball into one of the four topping bowls, making sure the truffle is well covered in the topping of your choice and pressing it lightly in the ganache with the tip of your fingers if needed. If the ganache becomes too warm, place it back in the fridge for an hour or in the freezer for 20 minutes or so.
Once ready, keep in the fridge in a sealed container. These truffles will keep up to a week.
You can add a bit of alcohol to the ganache, for instance Grand Marnier, rum or Brandy will all be delitghtful additions. A few pinches of coffee added to the ganache will also give it an additional edge if you like coffee. Prepare them one day ahead, they will keep up to a week in the fridge.
Ingredients
Truffle ganache:
330 g 70% good quality chocolate
30 g soft butter
25 cl single cream
Rolling toppings:
4 tablespoons flaked almonds
4 tablespoons crushed or chopped hazelnuts
4 tablespoons coconut flakes
4 tablespoons coconut cocoa powder
Truffle ganache:
330 g 70% good quality chocolate
30 g soft butter
25 cl single cream
Rolling toppings:
4 tablespoons flaked almonds
4 tablespoons crushed or chopped hazelnuts
4 tablespoons coconut flakes
4 tablespoons coconut cocoa powder
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One Comment to “Simplest and most delightful truffles”
January 21st, 2010 at 4:02 pm
I did these truffles over Christmas they were superb. Good quality chocolate is essential.