I've been making truffles every Christmas for years. I love making different flavours and packaging them up on a bed of pine needles, they make great presents! But as I discovered on Saturday, they are also the perfect thing to bring to a gathering and have everyone roll them out together and get their hands all chocolatey. The great thing about truffles is that they are dead easy to make AND heavenly to eat. And you get to whip out your creative flair when it comes to dreaming up various flavours. For Saturday's truffles, I divided my chocolate mixture into 3 batches and flavoured each one as follows:
- Rosemary Tangerine (rosemary & grated tangerine rind & a splash of lemon liqueur)
- Raspberry Lavender (dried lavender & raspberry vodka)
- Cardamom, Nutmeg, and Black Pepper (all freshly ground, this was my favorite, it tasted like chai)
Chocolate Truffles from Kitchen Vignettes on Vimeo.
(By the way, this isn't THE cream recipe I promised in the last blogpost, that one is coming up soon (hint: it has chestnuts AND cream) but in the meantime, there's definitely plenty of cream in this one to send a toast to the plight of dairy justice in Canada!)
250 ml whipping cream (35%)
300 grams chocolate (use dark, organic & fair trade whenever possible)
2 tbsp butter
Heat the cream and butter and remove from heat just before it starts to boil. Add chopped chocolate and a pinch of salt (salt brings out the chocolatey-ness). Stir to melt all the chocolate. Add your flavours of choice (about 2 tbsp of liqueur does the trick, more than that makes the chocolate too soft to roll well). Cool in the fridge for 1 or 2 hours and then shape into balls and roll in cocoa powder. (Balls do not have to be perfect, truffles are after all named after these weird-looking but delicious fungi).
Enjoy, share & be merry!