Chocolate Truffles

Posted by Nicole: 

I have been craving these ever since my neighbour let me try some of her homemade truffles a week ago! These are seriously melt-in-your-mouth babies. If you like Royce chocolate, these are perfect for you. Firstly, because it is so much cheaper and secondly, in my opinion, it tastes better :-) 

Truffles are conventionally known to be served in the shape of a ball, but because I’m quite a lazy baker I cut corners and made chocolate squares instead. If you’re making balls, you have to individually roll each truffle with your hands. It takes a lot effort and it also gets quite messy with so much sticky chocolate on your hands. Basically, making squares is more convenient and less time consuming.

I think that the thickness of a truffle is really important. As you can see from the picture, the ones that I made are quite thin(which I think it is a mistake!). Thicker truffles would definitely be more ideal as there is more room to sink those teeth into and to really capture the awesome taste and texture :-) 

Another great feature about this recipe is that you can store the chocolate ganache for a long time in the freezer, probably up to a few weeks! So make a large batch, freeze it and only prepare the truffles when you’re craving it! Yumz!

Ingredients: 

230 grams of chocolate couverture, cut into small pieces

1/2 cup Whipping Cream

1 tablespoon of Vanilla Essence

15g butter (unsalted/salted)

Method: 

1. Line a small tray (around 20cm by 10cm) with a baking sheet or wax paper 

2. Chop the chocolate couverture into small pieces and place them in a large bowl (If your chocolate is too hard and cannot be chopped like mine, place it in the microwave for around 3 mins until it is soft) 

3. In a small pot, bring heavy whipping cream and butter to boil. Make sure that all the butter is melted 

4. Pour the hot cream over the chocolate couverture, and mix until all chocolate has melted.

5. If there are still lumps, microwave the mixture until mixture is smooth and runny. This mixture is known as ganache! 

6. Pour the ganache onto the baking sheet, and tap the tray on a hard surface to let air bubbles out 

7. Place it in the freezer for 1.5hrs (or until frozen) before chopping them into rectangles or squares 

8. Remember to work quickly as the chocolate melts quickly in your fingers. 

9. Coat them with cocoa powder and its done!

Tips: 

Add 2 tablespoons of alcohol (Bailey's, Chocolate Liqueur etc) if you like liqueur chocolates.

- Nicole