Handmade Truffles make the best gift

5 Feb , 2014 Food

Handmade Truffles make the best gift

Handmade truffles are oh so yummy!

For Christmas this year, I decided to make some truffles for my boyfriend’s dad. Yes, I could’ve just bought some yummy ones at Haigh’s Chocolatier but I thought I might give these a go. Since watching Ann Reardon from How To Cook That on YouTube make them, I thought, what the hey!

So I made a total of 6 different flavours, some from How To Cook That, some from Google and 1 flavour I made up. Here’s what they look like. If you are on my Instagram (@kluublog) you will have seen them.

The verdict so far is that they are all delicious!

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And did I mention that Ann Reardon herself had liked the photo!! OMG, made my day!

So these are the recipes that I used. Feel free to cut in half or double up if you are planning to make more or less of what the quantity is here. In total, I think I would’ve made about 100 truffles. Some flavours had more pieces, some had only a few.

Salted Caramel Truffle

This would’ve been the one that most people loved and have commented on. I got this recipe from taste.com.au. This is what you will need:

  • 1/4 cup (55g) caster sugar
  • 100ml thin cream
  • 1 tablespoon liquid glucose
  • Small pinch of sea salt flakes
  • 120g good-quality milk chocolate, finely chopped
  • 75g good-quality dark chocolate, finely chopped
  • 20g butter, chopped
  • 200g good-quality dark chocolate, extra
  • Sea salt flakes, extra, to decorate

Method:

Step 1: Place the sugar in a medium saucepan over medium-low heat. Cook, stirring, for 5-7 minutes or until the sugar melts and turns a golden-brown colour. Remove from heat. Add the cream, glucose and salt. Cook, stirring, over low heat for 1-2 minutes or until the toffee melts and the mixture is smooth.

Step 2: Place the combined chocolate in a medium heatproof bowl. Add the cream mixture and butter and stir with a metal spoon until the chocolate melts and the mixture is smooth. Cover with plastic wrap and place in the fridge for 2 hours or until firm.

Step 3: Line an oven tray with baking paper. Roll 1 teaspoon of chocolate mixture into a ball. Place on the prepared tray. Repeat with remaining chocolate mixture to make 40 truffles. Place in the fridge for 30 minutes or until the truffles are firm.

Step 4: Place the extra dark chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir for 5 minutes or until chocolate melts and is smooth.

Step 5: Line an oven tray with baking paper. Divide the truffles into 4 batches. Remove 1 batch from the fridge. Use a fork or truffle dipper to dip truffles, 1 at a time, in the melted chocolate to evenly coat. Gently tap the fork or dipper on the edge of the bowl to shake off any excess melted chocolate. Carefully place on the prepared tray. Repeat, in 3 more batches, with the remaining truffles and melted chocolate. Top each truffle with extra sea salt flakes to decorate. Set aside for 15 minutes to set.

 

Lime and Coconut Truffle (Recipe Developed by Karen Luu)

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  • 3 tbsp (45ml) of coconut cream
  • rind of 1 lime
  • juice from 1/2 lime
  • 1 tsp virgin coconut oil (optional if you feel like mixture is too soft)
  • 100 grams of white chocolate (I used Cadbury white dream choc, but you can use fake chocolate if you want)

Method: 

Step 1: Microwave coconut cream, lime rind, lime juice and virgin coconut oil in the microwave for 2 minutes. Let the lime rind infuse the cream for 5 minutes.

Step 2: Remove lime rind. Return to microwave for another 1 minute to reheat.

Step 3: Add in chocolate and stir in until it melts.

This ganache will be a little runnier than the others. I could only use this as a liquidy filling to make chocolates in a mold. If you used fake chocolate mixed with a bit of real cadbury, you might be able to make it a little thicker. Add in more coconut oil to give it a more coconut flavour and also to help it harden up more.

 

Coffee Truffle (Ann Reardon)

  • 3 tbsp (45ml) of Cream
  • 1/4 tsp of coffee (I used 1 tsp of good quality espresso coffee)
  • 100grams of chocolate (I used Cadbury Milk Chocolate)

Method:

Step 1: Infuse the coffee in the cream. Pop it in the microwave for 2 minutes. Let it sit.

Step 2: Stir in the chocolate. Let it melt and stir it together. If it siezes (or looks separated) drop in a few drops of cream and keep stirring. Place back in microwave for 10 seconds if you feel that it’s not fully melted.

Step 3: Place chocolate in a small container or leave it in a bowl and let sit in fridge.

Step 4: Once it’s hardened, you can either cut it into smaller pieces or roll them into balls before you dip them into tempered chocolate.

 

Nutella (hazelnut) Truffle (Ann Reardon)

  • Nutella
  • Hazelnuts

Method:

Step 1: Place the nutella in a small container.

Step 2: Section the nutella into smaller pieces and then add a hazelnut into the centre of each section.

Step 3: Pop in fridge overnight to cool. Then cut up to small pieces and dip them into chocolate.

 

Pistachio Truffle (Ann Reardon)

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  • 3 tbsp (45ml) of Cream
  • 1 tbsp of pistachio nuts (roasted and de-shelled)
  • 100grams of chocolate (I used Cadbury Milk Chocolate)

Method:

Step 1: Infuse the pistachios in the cream. Pop it in the microwave for 2 minutes. Let it sit for 5 minutes.

Step 2: Stir in the chocolate. Let it melt and stir it together. If it siezes (or looks separated) drop in a few drops of cream and keep stirring. Place back in microwave for 10 seconds if you feel that it’s not fully melted.

Step 3: Place chocolate in a small container or leave it in a bowl and let sit in fridge.

Step 4: Once it’s hardened, you can either cut it into smaller pieces or roll them into balls before you dip them into tempered chocolate.

 

Basic Chocolate Truffle (taste.com.au)

  • 200g good-quality dark chocolate, chopped
  • 1/3 cup thickened cream
  • 1/2 teaspoon vanilla extract
  • 1/4 cup cocoa powder

Method:

Step 1: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Stir in vanilla. Cover. Refrigerate for 3 to 4 hours or until firm.

Step 2: Line a tray with baking paper. Using 2 teaspoons of chocolate mixture at a time, roll into balls.

Step 3: Sift cocoa into a shallow dish. Roll balls in cocoa to coat. Place on prepared tray. Refrigerate until firm.

 

There you have it. It sounds like a lot of effort.. and truthfully, it is a lot of effort. Patience is very important here, as well as a desire for chocolate. This process makes quite a number of these goodies and I guarantee that after you make them, you won’t want to eat them all. So there will be enough for gifts to some lucky people!

Enjoy!

Karen x

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