Chocolate and Elderflower Truffles

Jamie's deadly chocolate truffles

 More chocolate! If you haven't guessed already, I live with a few sweet-tooths. I saw a cheat recipe for a chocolate ganache intended for truffles just the other day and, as you may know, I love a good cheat so it was off to the kitchen!

 Interesting Fact - Truffles were originally made in France and gain their name from the Latin word tuber meaning 'lump' or 'swelling'. This is how they share their name with the highly famed variety of fungus used in haute cuisine as they share the same root word.

 Time: 10 mins exc. setting time

 Serves: Makes enough for aprox. 24 large truffles

 RECIPE:

Champagne anyone?

 1) Line a small dish with clingfilm and heat 300ml of double cream in a small saucepan until bubbling. While it heats, cut up or smash up 450g dark and milk chocolate of an even ratio and place a mixing bowl. Pour over half the bubbling cream and allow the chocolate to melt for about a minute. Use an electric whisk or a mixer to combine the chocolate and cream and then you can add your flavours. Once you have added your desired flavours, you add the remaining cream and mix again as adding the cream in two parts stops the mixture from splitting. Pour into your prepared dish and fridge it preferably overnight. 

In goes the hot cream...

 2) Evenly divide your truffle filling (see tip below) and then plunge your hands into a large bucket of ice-cubes. (Just joking. Run them under cold water.) With your cold hands, roll into balls and coat in cocoa powder but be quick so that they don't start melting. Place into miniature cup-cake papers and watch your friends and family go crazy!

 (Click here to see how to temper chocolate to take your truffle's to the next level on my friend, Jodi's, brand-new blog, Bittersweet Curious Coffe.)

A Spoonula can be indispensable. Be sure to
look at 'Tools For The Job - Part 3'

 Wanna-be-chef's Tip - Pour some boiling water into a mug and dip a knife into the water. Dry your knife and cut away. (You may need to repeat this process a few times to avoid your filling sticking to your knife.)

Chocolate and orange for me! It's
a shame that's just a picture...

 This is your chance to personalise your truffles. Go with three tbsps of a liqueur such as Amaretto, Cointreau, Tia Maria, Baileys, a Champagne or Rum perhaps or maybe a sparkling elderflower with a teaspoon of vanilla extract which I used. Use different chocolates and roll your truffles in something else like finely chopped, sugared almonds if using Amaretto perhaps. Whatever happens, there are a bazillion different combinations out there for you to try so go have an explore. Be sure to tell me how yours come out and send some pictures. Write to onedeliciousman@gmail.com today!

And what the Spoonula leaves...

 Seasoned with Indulgence,

 Jacob

P.S. If chocolate is your thing then click here for my Chocolate and Orange Mousse recipe.

"To glorify my Savior, Jesus Christ, the Creator  

of the universe and spread further abroad His glorious gospel." - Yours Truly