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This is a really dreamy chocolate truffles recipe for all
secret chocoholics and anyone else loving all things chocolate!
We all know that the French are masters of the craft of
chocolate creations as we can seen with the Parisian artisan chocolatiers who
make the best chocolates in the world. In Paris they have as much respect for
chocolate as they do for their finest wines.
Chocolate of course also has a reputation as an aphrodisiac
and many years ago chocolate would be blended with medicinal properties such as
almond milk or orange blossom to calm and relax. These can still be bought
today in the rue des Sts-Pères.
So, if you would like to try your hand at being a
chocolatier and indulge yourself with a chocolate aphrodisiac, you will find
this chocolate truffles recipe a great little pick me up.
10oz (275gm) plain chocolate, chopped
6fl oz (175mls) double cream
1oz (30g) unsalted butter
2 –3 tablespoons brandy (optional)
For the Coating
Chopped Pistachio nuts
14oz (400g) plain chocolate, milk chocolate or
Using a bain marie (a small bowl over a pan of
hot simmering water) heat the cream in the bowl until boiling.
Take the pan from the heat and add the
chocolate, stirring until melted.
Stir in the butter until well mixed and add the
brandy if using.
Strain the chocolate mixture through a sieve
into a bowl and leave in the refrigerator overnight.
Prepare a baking sheet and line with baking
Using two teaspoons or if you have, a small
ice-cream scoop and form the mixture into small balls and place them on the
baking sheet. If the mixture begins to soften, place it back in the refrigerator.
You should get about 20–30 truffles.
Coating the Truffles
Sieve the cocoa powder into a bowl and place the
truffles in the powder until well coated.
If using Pistachio nuts, roll the truffles in
finely chopped Pistachio crumbs.
Your truffles can now be chilled for up to ten days. Ensure
they are wrapped well.
Coating with Chocolate
Freeze the truffles for about an hour.
Prepare your chosen chocolate by melting it in a
bain marie ( a small bowl over a pan of barely simmering water).
Place the frozen truffles individually in the
melted chocolate and place immediately on a baking tray with baking paper and
then chill in the refrigerator.
Once they have chilled you can wrap your truffles and store
chilled for up to ten days – that is of course if you can possibly keep them
for ten days!