Hand Rolled Chocolate Truffles, 3 Ways

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Hand rolled chocolate truffles are the perfect homemade gift for Christmas, and are fun to make with kids too (although obviously omit the alcohol if they’re going to be enjoying them!). Below is my base recipe, which can be adapted and altered to create infinite flavours. I’ve listed three of my favourite varieties below; spiced apple and hazelnut liqueur, tahini, pistachio and clementine and coffee liqueur and smoked salt. These will last for at least a week in the fridge, but are great to freeze for up to 3 months (pre-coating).

Base recipe for plain chocolate truffles (makes 16-20)

  • 200ml double cream 
  • 60g light brown soft sugar 
  • 225g dark chocolate
  • 50g unsalted butter
  • pinch salt

Method

  1. Roughly chop the dark chocolate and butter then place in a heatproof bowl.
  2. Heat the cream and sugar in a pan until the sugar has dissolved and the cream just comes to scalding point, then pour all over the chocolate and butter. Leave to stand for a minute or so then stir together until smooth. Stir in salt to taste then leave to cool to room temperature before chilling for at least 2 hours.
  3. Once the mix is firm, remove from the fridge and stand for 20 minutes, then scoop up balls, hand roll and dip in any coatings you fancy. 

Apple and Hazelnut Liqueur 

  • 600ml apple juice
  • 1 cinnamon stick, cracked
  • 3 cloves
  • 150ml double cream
  • 40g light brown soft sugar
  • 3-4tbsp hazelnut liqueur
  • 50g butter
  • 225g dark chocolate
  • pinch salt
  • 100g toasted crushed hazelnuts, to coat

Method

  1. Place the apple juice in a pan and boil until thick and syrupy (you’ll be left with around 50-100ml). Set the apple syrup aside to cool a little then add in the cream, sugar, cinnamon stick and cloves. Stir and leave to infuse for half an hour, then bring up to scalding point and pour (straining out the spices) all over the chocolate and butter. Leave to stand for a minute or so then stir together until smooth. Add hazelnut liqueur and salt to taste then leave to cool to room temperature. 
  2. Follow the same cooling and rolling steps as in the base recipe, then finish by coating in the crushed hazelnuts.

 

Pistachio, Clementine and Tahini 

  • 150ml double cream
  • Zest 3 clementines and the juice of 2 
  • 60g light brown soft sugar
  • 225g dark chocolate
  • 75g tahini
  • pinch salt
  • 100g toasted crushed pistachios, to coat

Method

  1. Roughly chop the dark chocolate and place in a heatproof bowl along with the tahini.
  2. Place the double cream, clementine zest and juice and sugar in a saucepan and heat to scalding point until the sugar has dissolved. Pour all over the chocolate and tahini. Follow the same stirring, cooling and rolling steps as in the base recipe, then finish by coating in the crushed pistachios.

 

Smoked Salt and Coffee Liqueur

  • 200ml double cream
  • 80g light brown soft sugar
  • 225g dark chocolate
  • 50g butter
  • 3-4tbsp coffee liqueur
  • Large pinch smoked salt 
  • 4tbsp cocoa powder

Method

  1. Roughly chop the dark chocolate and butter and place in a heatproof bowl. Heat the cream and sugar in a pan until the sugar has dissolved and the cream just comes to scalding point, then pour all over the chocolate and butter. Leave to stand for a minute or so then stir together until smooth.
  2. Add a generous amount of smoked salt and coffee liqueur to taste and then follow the stirring and cooling steps then coat in cocoa powder and extra smoked salt, if you like.

Fudgy Chocolate & Beetroot Cake (Gluten Free)

Cakes

This dense, fudgy cake topped with a generous sweep of thick milk chocolate ganache is best enjoyed on the sofa with a good film, strong coffee and warm blanket (I’m fantasising about this right now as the fluke sunny day we enjoyed last week is a distant memory and it’s currently blowing a gale). Don’t be put off by the beetroot- the earthy flavour mellows through baking and brings moisture and richness to the cake.

Ingredients:

For the cake:

  • 325g dark chocolate (melted)
  • 4 eggs, separated
  • 275g grated raw beetroot
  • 175g caster sugar
  • 125g ground almonds
  • 2tsp baking powder
  • 25g cocoa powder
  • pinch salt

For the ganache:

  • 250g milk chocolate
  • 150ml double cream

Method:

  1. Preheat the oven to 170c. Grease and line a 20cm cake tin.
  2. Place the melted dark chocolate, egg yolks, grated beetroot, caster sugar, ground almonds, baking powder and cocoa powder in a large mixing bowl. Stir together until combined.
  3. Put the egg whites in another bowl (or bowl of a stand mixer) and whisk, together with the salt, until they have formed stiff (but not dry) peaks. Add a large spoonful of the whites into the beetroot mixture and stir in to loosen.
  4. Add the remaining whites and carefully fold with a large metal spoon, ensuring you keep as much of the air in as possible. Once the mix is combined, carefully tip into the prepared cake tin (not from a height or you will lose some of the air you’ve worked in!).
  5. Level out the mixture then bake for 45-55 minutes, until well risen and a skewer comes out clean when inserted.
  6. Set the cake aside and make the ganache. To do this simply chop up the chocolate and transfer to a bowl, then heat the cream to just below boiling and pour directly onto the chocolate. Leave to melt for a couple of minutes then stir together until smooth and glossy. Leave to cool.
  7. Once everything is cool, cover the cake in the ganache and decorate as desired. I used some purple violas, handmade beetroot crisps, herbs and chocolate shards.

Enjoy!

Willie’s Cacao: Orange Blossom and Chocolate Melting Moments

Biscuits

If you’re a frequent reader of this blog, you may well have noticed that my recipes tend to be a little chocolate heavy (it is my vice- I can’t help it). With this in mind, I thought it would be interesting to team up with quality chocolate makers Willie’s Cacao to create a few recipes using different ‘single estate’ bars. By doing this I want to show how different beans create different flavours in chocolate, which in turn taste best when paired with specific ingredients and foods- as with grapes in fine wines.

Willie Harcourt Cooze, founder of Willie’s Cacao, focuses on ‘single estate’ cacao; what this means is that each bar is made from beans grown in one very carefully selected location (whether that be Peru, Venezuela or Cuba etc), instead of beans of various origins going into the same chocolate. The company work in this way to highlight how growing beans in varying climates and soils result in contrasting flavoured bars.

Having experimented with three of their chocolates, I have created three recipes in which the taste of the specific cacao is (hopefully)  highlighted by my choice of flavour pairings. This experimentation has made me realise how important it is to do your research when it comes to chocolate (and any ingredients really), as these bakes have a great depth of flavour I have never achieved before with chocolate based baking.

BISCUIT 3 USE

My first recipe is for these orange blossom and chocolate melting moments. For these I used the Colombian Los Llanos single estate bar- it has fruity and floral notes so really works with the orange centre. They are made up of two buttery chocolate biscuits, a delicious chocolate ganache and an orange blossom and fresh zest buttercream.

INGREDIENTS (makes 8-10 sandwich biscuits)

For the biscuits: 175g soft butter, 60g icing sugar, 60g corn flour, 20g cocoa, 150g plain flour

For the ganache: 50g 70% Colombian Los Llanos chocolate (or another good quality dark chocolate), 50g double cream

For the orange blossom centre: zest 1 orange, 1tsp orange blossom extract, 65g soft butter, 150g icing sugar

BISCUIT 1 USE

METHOD

Preheat the oven to 160c (fan) and line 2 baking trays with greaseproof paper.

For the biscuits, cream together the butter and sugar until light and fluffy. Sift in the cornflour, cocoa and plain flour then very briefly mix until smooth and combined. The less handling the biscuits have, the more buttery and crumbly they will be.

Once the dough is combined, take 1tbsp pieces and roll into balls, then line onto the prepared trays (with a little space between each). When all the dough has been used, press down on the balls with the back of a fork to create the line pattern. Chill for 10 minutes in the fridge.

Once chilled, bake for 10-12 minutes, then cool on a wire rack.

Meanwhile, make the fillings. For the ganache, grate the chocolate into a bowl. Heat the cream until almost bubbling then pour over the chocolate. Leave to melt for a couple of minutes then stir to combine. Set aside to cool.

For the orange buttercream, beat the butter and icing sugar until light and fluffy then add the zest and extract. Stir to combine.

Fill two piping bags- one with the ganache and the other with the buttercream.

Once the biscuits are cool pipe a ring of ganache around the outer edge then fill the centre with the orange buttercream. Place another biscuit on top to create a sandwich and repeat the process until all the biscuits have been used up.

Enjoy!

BISCUIT 2 USE

I hope you like these biscuits and find cacao as interesting as I do. Look out for two more chocolate recipes this week and do give them a try, I’m really pleased with the results!