You might like this truffle recipe, sans sweetner though you can add a little liqueur, or brandy etc
They are rich and for some people might not be sweet enough but delicious after dinner with coffee.
It's quite time consuming but makes very good chocs.
110grm dark choc (72%) (might get away with 1 bar at 100gm)
125 ml whipping type cream (it would be better in the UK as I can only get longlife/slightly soured here)
30gm unsalted butter.
a few teaspoons of liqueur, I used mandarine
Break choc into squares and chop very finely (very tedious)
Bring cream to boil (just rolling boil' )
add choc a spoonful at a time beating between each addition.
( The first time I made these, when I added the last lot of choc the mixture split, I think it had got too hot, I used an electric whisk to beat it and got it back together again)
Put mixture in fridge for 15 minutes
beat the butter into the mixture(use an electric whisk, it's easier). Add a little liquer,then return to fridge.
When the consistency of butter icing pipe into little logs.
Place in fridge for 24 hours
On a plate covered with clingfilm, roll in cocoa or nuts or vermicelli,; do it in batches as the warmth of the hands can make them too sticky to handle.
To make filled chocs, melt chocolate and spoon into bottom to moulds, cool, then pipe in blobs of mixture, and cover with more melted chocolate. You can also add chopped nuts or wrap aroung a hazelnut. Warning : This can get very messy, with chocolate everywhere, including on the floor, on the taps and on the fridge door, just cross your fingers that the phone doesn't ring and that the postman doesn't choose this moment to arrive with a parcel :lol:
Here are some I made for Christmas last year.
