You will need;
225g/8oz plain chocolate, cut into pieces
175g/60z unsalted butter, cut into pieces
60ml double cream
100g/4oz icing sugar, sieved
Seeds from one vanilla pod
Cocoa powder for dusting
1)Place the chocolate and butter together in a bowl sitting in a saucepan of hot water over a gentle heat, do not allow the water to boil and don't allow any water in the bowl with the chocolate mixture. Stir continuously till melted.
2)Remove from the heat, then gently stir in the cream and then the icing sugar and vanilla. Cover and leave in a cool place (not the fridge) for at least 12 hours.
3)Form the mixture into the required shape, the warmth of your hands will make the surface a little sticky, you can then roll the truffles in the cocoa powder. Refrigerate before eating. Home made truffles are best kept in the fridge.
NOTE: If you would like rum truffles add two to three tablespoons of dark rum at the melting stage, and stir in well. The best rum (in my opinion) for cooking is Captain Morgan's Spiced or Sailor Jerry's.
Enjoy!
No comments:
Post a Comment