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Chocolate truffles

LittleGreyCat

LittleGreyCat

Well-Known Member
Retired Moderator
Messages
4,421
Location
Suffolk, UK
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Dislikes
Diet drinks - the artificial sweeteners taste vile.
Having to forswear foods I have loved all my life.
Trying to find low carb meals when eating out.
https://www.bbcgoodfood.com/recipes/182606/chocolate-truffles

Made the mixture yesterday evening.
All really good stuff - 75% dark chocolate, double cream, butter.
Added some brandy but can't taste it.

Two things:
  1. For some reason there is a thin film of butter on top. No idea why as I mixed it all in well.
  2. Oh!!! Nom nom nom nom nom.........I have to remind myself that although the ingredients are on the "good" list that 3 whole 100 gram chocolate bars in one sitting is probably a bit too much "healthy" food.
I'm going to make the individual balls later and note that you can keep them for up to 3 days in the fridge. I think that I had better freeze some to remove immediate temptation.
 
They sound delicious but my freezer is already creaking at the seams! Maybe another day?!
 
Last edited:
Rachox said:
They sound delicious but my freezer is already creaking at the seams! Maybe another day?!
Click to expand...

You could always ask friends round for the next 3 days.:)

I think that the butter separating out may have something to do with the added brandy. At least, the butter tastes more of brandy than the remaining truffle mix. If I could find a way to add bubbles it would be just like dark chocolate Aero. I can feel myself turning to the dark (chocolate) side.
 
Progress report.

I'm slowly getting the hang of this, although due to natural erosion there won't be that many finished truffles!

I'm now using latex free gloves on my hands with a touch of vegetable oil, a 1 tsp/5 ml measuring spoon to cut the truffles out of the mass, then pop them out of the spoon, roll them on the palm of one hand, drop them into a small bowl of either cocoa powder or grated white chocolate, then lift them out with a teaspoon and drop into a mini cup cake case.

Pictures to follow.

The truffle mixture has to be soft enough not to bend the spoon, but firm enough to keep shape when cut out, and hopefully also drop fairly easily out of the measuring spoon for rolling. I keep the measuring spoon in a cup of warm water to help with the cutting and the releasing.

The remaining mixture is outside at the moment (slightly colder than in the fridge) to firm up a little. It is a bit like cutting out biscuits or pastry shapes. After a while you have mainly holes so you have to reform what is left to be able to make more shapes.

truffles.jpg Click on thumbnail for full picture.
 
Just made my second batch without any flavourings or spirits and the butter (and/or cream) does still rise to the surface a bit.

I think you just need to fold it back in after an hour or so of cooling the mixture in the fridge.

For the first batch the grated white chocolate coating was a big success; much nicer than plain or dusted in cocoa. I have a request for some which have been dipped in melted white chocolate so that should be a new challenge.

They are certainly a very moreish treat and high fat low carbohydrate.
 
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