I just love chocolate truffles! They are decadent, delicious and easy to make. And they make for thoughtful and special gifts. Being a lover of dark chocolate and peanut butter – these two recipes speak straight to my heart, or is my stomach?
Sultana, Fortified Chardonnay and Dark Chocolate Truffles
You will need:
1/4 cup (60ml) thickened cream
200g dark eating chocolate, chopped coarsely
2 tablespoons Fortified Chardonnay (I love the combination of sultanas and Pierre Jourdan’s Fortified Chardonnay, but you can use any Port)
1/3 cup (50g) sultanas, chopped coarsely
1/4 cup (25g) cocoa powder
This is how:
Combine the cream and chopped chocolate in a small saucepan over a low heat until smooth. Stir in the Fortified Chardonnay and sultanas. Transfer to a small bowl, cover and refrigerate for 3 hours or overnight if making them in hot weather.
Working with a quarter of the chocolate mixture at a time (keeping the remainder in the refrigerator), roll a heaped teaspoon of the mixture into balls and place onto a tray. Refrigerate until firm.
Working quickly, roll the balls in the cocoa powder, return to the tray, and refrigerate until firm.
The recipe makes about 30 truffles.
Peanut butter and milk chocolate truffles
You will need:
1/3 cup (80ml) thickened cream
200g milk eating chocolate, chopped coarsely
1/4 cup (70gr) crunchy peanut butter
3/4 cup (110g) crushed peanuts
This is how:
Combine the cream and chocolate in a small saucepan, stir over low heat until smooth. Once the chocolate has melted stir in the peanut butter.
Transfer the mixture into a small bowl, cover, and refrigerate for 3 hours or overnight if making in hot weather.
Working with a quarter of the chocolate mixture at a time (keeping the remainder in the refrigerator), roll a heaped teaspoon of the mixture into balls and place onto a tray. Refrigerate until firm. Working quickly, roll the balls in the crushed peanuts, return to the tray, and refrigerate until firm again..
The recipe makes about 30 truffles.
Enjoy!
xxx
