More tempting...
150 g high-quality dark chocolate (semisweet or bitter) with high cocoa content (about 70 %)
75 ml cream
50 g unsalted butter
1½ tbsp soft brown sugar (firmly packed)
½ tbsp vanilla sugar
flavouring of you choice:
1. 1 tsp instant coffee granules
2. few drops natural orange essence and/or ½ tsp grated orange zest
3. 1 - 2 drops (or to taste) natural peppermint oil
etc...
garnish of your choice:
1. cocoa powder
2. icing sugar
3. roasted, chopped almonds or nuts
4. melted chocolate (dark, milk or white)
etc...
Place the cream, butter and brown sugar in a small saucepan. Heat and stir gently until the butter and sugar have melted. Bring the mixture almost to the boil and remove the pan from the heat.
Stir in the vanilla sugar and the flavouring of your choice. Add the chopped chocolate, let it melt and stir the mixture until smooth. Pour the mixture in a wide, flat dish and place in refrigerator for 1 to 1½ hours.
When the mixture is stiff enough, roll it into small balls (resembling truffle mushrooms) using your hands. A melon baller comes handy in here. Roll the sticky truffle balls in the garnish of your choice, or place the uncoated balls in refrigerator to harden and dip them into melted chocolate of you choice.
Place the dipped truffles on baking parchment to set. You may also just pipe the truffle mixture into miniature paper or tin cups. Store the truffles in a cool place and consume within a couple of days.
Makes about 20 to 25 truffles.
150 g high-quality dark chocolate (semisweet or bitter) with high cocoa content (about 70 %)
75 ml cream
50 g unsalted butter
1½ tbsp soft brown sugar (firmly packed)
½ tbsp vanilla sugar
flavouring of you choice:
1. 1 tsp instant coffee granules
2. few drops natural orange essence and/or ½ tsp grated orange zest
3. 1 - 2 drops (or to taste) natural peppermint oil
etc...
garnish of your choice:
1. cocoa powder
2. icing sugar
3. roasted, chopped almonds or nuts
4. melted chocolate (dark, milk or white)
etc...
Place the cream, butter and brown sugar in a small saucepan. Heat and stir gently until the butter and sugar have melted. Bring the mixture almost to the boil and remove the pan from the heat.
Stir in the vanilla sugar and the flavouring of your choice. Add the chopped chocolate, let it melt and stir the mixture until smooth. Pour the mixture in a wide, flat dish and place in refrigerator for 1 to 1½ hours.
When the mixture is stiff enough, roll it into small balls (resembling truffle mushrooms) using your hands. A melon baller comes handy in here. Roll the sticky truffle balls in the garnish of your choice, or place the uncoated balls in refrigerator to harden and dip them into melted chocolate of you choice.
Place the dipped truffles on baking parchment to set. You may also just pipe the truffle mixture into miniature paper or tin cups. Store the truffles in a cool place and consume within a couple of days.
Makes about 20 to 25 truffles.