Chocolate Truffles

Ladies there are NO Calories in this - it's a cellulite free recipe
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Prep time 30 mins plus 2 1/2 hours cooling and setting time

Makes 45 - 60 averaged sized truffles or ONE REALLY BIG ONE!

225g (8 oz) of Chocolate (Milk, Plain or White who cares)
175ml (6 fl oz) Double Cream
Icing Sugar
Cocoa Powder.

1) Cover a heavy board or tray with cling film to place the truffles on to set

2) Break up the chocolate and place in a big mixing bowl.

3) In a small saucepan bring the cream to a rolling boil and immediately pour over the chocolate. Blend until the chocolate has melted.

4) Allow the mixture to cool (at room temperture for about 90 mins) until it is set.

5) When set use a teaspoon to spoon out bite sized pieces. Dust your hands lightly with icing sugar and roll the pieces in the palms of your hands (wash your hands first Stewart...please!!)

6) Roll the truffle into sifted Cocoa Powder and either EAT or place on the baking tray.

These will keep (yea right!!!) for up to a week in an airtight container in the fridge.

Add Brandy or Rum etc at phase 3 for additional buzz!

John.

(Joined this site to share photographs etc. Stuck at work and end up writing recipes.................aarrgghh!!!!!!)

OMG yummmm No calories in those...and I love the "ONE REALLY BIG ONE!" concept. Now that is my type of truffle

i didn't know truffles were so easy to make, (i'm more of a cook than a baker/confectioner) but i'll definitely have a go at these yummmmmmmmmmmmmmmmm

byteme wrote:

Ladies there are NO Calories in this - it's a cellulite free recipe
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(wash your hands first Stewart...please!!)



Add Brandy or Rum etc at phase 3 for additional buzz!

John.

(Joined this site to share photographs etc. Stuck at work and end up writing recipes.................aarrgghh!!!!!!)

ROFLMAO!!!!!

Jeez..... Stewart...he really has your number doesn't he???

Brandy, Rum, etc.... < Tracy is wishing she had read this recipe about 3 hours ago, time for bed soon....> Tomorrow night...making brandy or rum balls!!!

Hey...photography and recipies....what more fun could you ask for?????

When you add the brandy or rum, is that something like these??

Best Ever Rum Balls

1 teaspoon sugar
1 cup dried fruit
1 teaspoon baking soda
2 eggs, large
lemon juice
1 or 2 quarts rum
brown sugar
1 cup butter
baking powder
nuts

Before starting, sample rum to check the quality. Good, isn't it? Now proceed...

Select Large mixing bowl, measuring cup, etc. Check rum again. It must be just right. To be sure rum is of proper quality, pour one level cup of rum into a glass and drink it to verify the quality when used in volume. Repeat as necessary.

With electric mixer beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again.

Meanwhile, make sure rum is still all right. Try another cup. Open second quart if necessary.

Add eggs, 2 cups fried druit and beat 'til high. If druit gets stuck in beaters, pry loose with drewscriber. Sample rum again, checking for tonscisticity.

Nest, sift 3 cups pepper or salt (it really doesn't matter). Sample rum.

Sift 1/2 pint lemon juice. Fold in chopped butterand strained nuts. Add 1 bablespoon of brown thugar or whatever color you can find. Wix mell.

Grease oven. Turn cake pan to 350 degrees. Pour mess into boven and ake. Check rum again and bo to ged.

I've made these a number of times, quite successfully, too...

Err.......... Stufart - I 'ave rummed th e finish - cheers hic

My White Chocolate & Cointreau Truffles didn't appear to be interested in setting - however I was using Double Thick cream, not Double Cream, so that may or may not have been an issue... (or it *could* have been the volume of cointreau that I added... :) )... anyway, I melted some dark chocolate, made shells in a silicon chocolate tray I bought a year ago and hadn't used, filled 'em with the truffly cream and then put a layer of chocolate on top of the shells - I now have some 30 White Chocolate & Cointreau creams... Anyone for coffee & chocolate??? They work EXCEPTIONALLY well with a good, strong short black...