I have a really exciting week of chocolate creating. I am off to a Green and Black's chocolate workshop today and on Friday as part of Vanessa Kimbell's Let's Make Christmas I am getting to visit the famous choclatier Rococo Chocolates.
These truffles came about with a little experimentation but I am very pleased with them. Feel free to adapt them to your needs and tastes. Cover in a differet type of chocolate or roll in cocoa powder, nuts or icing sugar if you are in a hurry.
These make 10-12 truffles
1-2 teaspons ground cinnamon
1-2 teasponns ground cloves
1 teaspoon of mixed spice
1 tablespoon of Grand Marnier or other preferred liqueur
100 grams good quality, at least 70% cocoa dark fair trade chocolate
100 grams good quality, at least 70% cocoa dark fair trade chocolate - tempered
chopped nuts, cocoa powder or icing sugar for rolling
- In a saucepan gently heat the cream with the spices.
- In a heat proof bowl gently melt 100g of the chocolate over a bain marie or on a very low heat in the microwave.
- When the chocolate is nearly all melted, take it off the heat and start stirring.
- Add the Grand Marnier and cream to the chocolate and mix well.
- Cover with clingfilm and place in the fridge. Leave for an hour or so until set.
- When the mixture has set take out of the fridge. Take spoonfuls of the mixture and roll into truffle sized balls. Place these on a non stick baking sheet or plate.
- Now either roll the ruffles in the nuts, icing sugar or cocoa powder or dip in tempered chocolate.
NB: To temper chocolate:
- Heat two thirds of your chocolate to between 45-50 C - you will need a thermometer and be very careful not to overheat the chocolate.
- Add the rest of your chocolate and stir vigorously. When the chocolate has cooled to between 31-32C it is ready for use and it tempered. This means it will set hard and shiny and will not bloom after setting.