Leave a comment

Truffle Tree

I have dark chocolate/expresso centres for truffles which I am about to coat in melted white chocolate and roll in cachous ( silver white and cream after which I will use toothpicks and attach them to styrofoam cones. These will be table decorations and luscious.  

The truffle centres is largely 400gms of 70% couverture melted into 3/4 c of double cream brought just to the boil with 30ml butter.  Take this from the heat, add the chocolate and leave 5 minutes at which point you stir it vigorously to incorporate everything.Add 1 tbs coffee liquer and 3 tsp instant coffee and whip through.   Cover this mix in a bowl and leave to set in the fridge until it is solid enough to roll. ( about an hour).  Then line a tray with baking paper and roll 1 tsp of mix into a ball until the mix is finished  Place this in the freezer for 30 minutes.  Melt 375gm good white chocolate  and dip each truffle in the melted chocolate until coated.  Tap against side of bowl to allow excess to drop back and immediately roll in sprinkles…. sit on baking paper lined tray and allow to dry. 

And assemble.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: