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Orange and Rum Chocolate Truffles

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This is a very fancy sweet and great for showing off to guests. To really show off to your guests, you can give these out in fancy boxes, customised with little features special for each guest.

Truffles

As with most desserts, making sure you use the best quality Chocolate possible for cooking.

To make 30
400ml Double Cream
50ml Dark Rum, you can add more or less – depending on your taste
Zest of 1 Orange, grated on a Micro-fine Grater
400g Dark Chocolate, at least 70% Cocoa – broken into pieces
Nibbed Almonds
Ground Pistachios
Desiccated Coconut
Cocoa Powder

1. To make the Chocolate Ganache (the Truffle itself), pour the Cream into a heavy-based saucepan and bring to the boil gently with the Rum and Orange Zest. Pour the mixture over the Broken Chocolate pieces, slowly mixing all the time. When it’s all melted and smooth, place in the fridge for two to three hours, until completely set.
2. Remove the Chocolate Ganache from the Fridge, and pick somewhere cool to work. Place the Almond, Pistachio, Coconut and Cocoa Powder onto different plates.
3. Soak a Teaspoon in a bowl of hot water, then use to spoon a portion of the mixture out, then drop and roll into the dusting of your choice.
4. Once rolled in the coating, place on a sheet of baking parchment, then leave to set again in the fridge for another hour or so.

Try to keep as chilled as possible, to prevent any of the Truffles melting or losing their shape.

Photo Courtesy of: wiennat

Melt-in-the-Mouth Truffles

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A treat for anyone – these are great as an easy desert, and a treat for with coffees and in the evenings.

Melt in the Middle Truffle

You can make in large numbers in advance, store them in the freezer for up to a month and then pull them out when they’re needed.

To Make 40
150g Caramel Toffee
50g Chopped Dark Chocolate
400g Chopped Milk Chocolate
142ml Double Cream
1tsp Vanilla Extract
85g Cocoa Powder
Butter

1.       Make the middle of the truffles first. Heat the Caramel Toffee in a bowl above a pan of hot water for a minute until it is melted, warm and runny, before stirring in the chopped up Dark Chocolate, and stirring until mixed in properly and smooth.

2.       Cover a dinner plate with cling film, and cover with butter, then pour the mixture out onto it. Allow it to cool, and then freeze for two hours or until very firm.

3.       Put the milk chocolate into a boil, and then bring the cream to boiling in a different pan. Pour it over the chocolate, the leave for two minutes. Stir in the Vanilla Essence and mix until smooth. Allow to cool and chill until set.

4.       Peel the Caramel off of the cling-film, and cut into thumbnail size pieces. Spread the cocoa powder over a large baking tray, and split the truffle mixture (stage three) into plenty of even sized parcels. Place a piece of the Caramel into the middle of the parcel and squash it around the caramel, roll in the Cocoa powder and then chill.

Photo Courtesy of: Chocolate Reviews