Monday, 27 September 2010

Gold & Chocolate Truffles

I always have a batch of these on hand for the end of a dinner party - they are a great talking point and they never fail to impress! Crunchy on the outside, with a rich and creamy center, they really are indulgent.

Top tip: You can play around with alternatives, such as having a white chocolate center to have variations in your after dinner selection.

Makes about 20 truffles.


Dark Chocolate - 150g
White Chocolate - 150g
Thick Double Cream - 150 mls
Unsalted Butter - 25g
Creme Fraiche - 2 tbsp
Vanilla Essence - 1 tbsp
Edible Gold Glitter - sprinkle
(You can buy edible gold from Holly's Cupcakes)

1. To make the truffle center, finely grate the dark chocolate, or to save time, stick it in a food processor.

2. Place the butter, double cream and vanilla essence in a pan, and heat until just boiling.

3. Add the boiling mixture to the grated dark chocolate in a large bowl, whilst continuously stirring.

4. Stir in the creme fraiche, and leave to cool in the freezer overnight.

5. Remove the truffle mixture from the freezer, and allow to soften slightly whilst preparing the white chocolate coating.

6. Melt the white chocolate in a bowl over a pan of boiling water.

7. Remove from the heat and allow to cool slightly whilst rolling the truffle mixture into small balls, approx 2cm in diameter.

8. Using a cocktail stick, dip each ball into the melted white chocolate until fully coated and set to one side on a sheet of baking paper.

9. Sprinkle on the edible gold glitter, and place the finished truffles in the fridge until the coating has set.

Once ready, store them in the fridge until needed, or they'll melt!

Serve after dinner with a coffee, or place in a gift box as a unique present.

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