The kids and I made these truffles as Christmas presents for their school teachers the other day. We made a big batch of the truffle mixture then rolled them in a variety of different ingredients - cocoa, dessicated coconut and chopped nuts (thank you Whitworths for sending these to us to try) before packaging them up in festive boxes.
I wont lie, the kids will get very messy and this is from a person who absolutely cannot abide mess. In fact I got quite agitated watching the chaos unfold but I somehow managed to contain the urge to keep washing their hands and cleaning up behind them! They had a huge amount of fun though and that's what matters ...although I'm still finding dessicated coconut and chopped nuts in every crevice in my kitchen and probably will be for the next month.
FESTIVE CHOCOLATE TRUFFLES
| Serves: makes 50 | Prep Time: 4 hours 10 Minutes (includes chilling) |
- 300g Dark Chocolate
- 300ml Double Cream
- 50g Unsalted Butter
- To decorate:
- 25g Chopped Nuts
- 25g Dessicated Coconut
- 25g Cocoa
- Step 1: Break up the chocolate and put into a large heatproof bowl.
- Step 2: Put the cream and butter in a saucepan and heat until the butter melts and the the mixture reaches simmering point. Remove from the heat and pour over the chocolate.
- Step 3: Mix everything together until all the chocolate has been melted. Chill the mixture for 4 hours.
- Step 4: Dip a melon baller (or just use a teaspoon) in hot water then roll the truffles into shape with the palms of your hands (make sure you coat your hands in sunflower oil before doing this).
- Step 5: Coat the truffles in the topping of your choice. We used cocoa, dessicated coconut and chopped nuts.
- Step 6: These keep in the fridge for 5 days (or you can freeze them).
| Author: Beth Sachs | Date: 9th December 2015 |
Whitworths also have a Gooey Truffle recipe on their website which uses chopped dates!