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To be honest these did not work out as well as they should have for Christmas 2004. A lesson I learned all too well was if you are going to go to the effort of making truffles do not do it on a hot day unless you have an air-conditioned kitchen! If the days are all going to be hot & you really want Truffles for Christmas then set your alarm for 3am and get up and make them then. Otherwise put them on next years hamper list. It is also important to make these small bite sized pieces. Mine were too big and
given how rich they are smaller is better. However despite all the issues I had they tasted pretty damn good so if the conditions are right these should be on your list. The recipe came from the December 2004 issue of Woolworth’s ‘Good Taste’
magazine. – Pewsey
- 125 ml (½ cup) of thickened cream
- 40g unsalted or low salt butter – chopped
- 1 teaspoon light corn syrup
- 250g good quality dark chocolate finely chopped – I used 65% covature
- 180g good quality dark chocolate finely chopped (extra)
- 50g (½ cup) cocoa powder
Combine cream, butter & corn syrup in a saucepan. Place over medium-low heat and stir with a metal spoon until mixture boils. Remove from heat. Use a balloon whisk to whisk the chocolate until it melts and the mixture is smooth.
Set aside for 5 minutes to cool.
Transfer chocolate mixture to a bowl. Cover with plastic wrap and place in the fridge for 1 hour, stirring every 15 minutes, or until mixture begins to set.
Use a teaspoon to scoop out a small teaspoon of the chocolate mixture and use your hands to roll into a ball. Place on tray with non stick baking paper. The mixture needs to be cool in order for it to roll well – so if necessary put it back into the fridge.
Place balls in freezer for 10 minutes to chill.
Place extra chocolate in a heatproof bowl over a saucepan of simmering water ensuring the bowl does NOT touch the water. Use a metal spoon to stir occasionally until chocolate melts. Remove from heat & set aside for 5 minutes to cool slightly.
Place the cocoa onto a plate – making sure it is not too deep – so as to ensure you get a light covering only.
Remove the truffles from the freezer and use 2 forks to dip each ball into the chocolate. Remove the truffle, tapping the fork handle gently on the edge of the bowl to remove the excess chocolate. Place truffle in the cocoa and roll evenly to lightly coat.
Put on tray lined with baking paper. Once all have been dipped place truffles in the fridge for 5 - 10 minutes until set.
Don't leave in the fridge as they will go white. Store in a single layer between non stick paper. They only last a few days but they taste good so this should not be a problem.