Post by Silly Yak on Feb 23, 2011 10:13:11 GMT
Whisky Truffles
Posted by Joshuas Mummy on 8/12/2009
GF board
400ml double cream
400g dark chocolate about 70 per cent cocoa solids
2 tbsp whisky ideally single malt
about 25g cocoa for dusting
You will need a square baking tin in which to set the truffle mixture into a slab about 2cm in depth (eg, an 18cm-20cm square brownie tin).
Line the baking tin with a double length of clingfilm.
Bring the cream to the boil in a small nonstick pan.
Break up the chocolate into a bowl then pour the cream over the chocolate, leave for a minute or two, give it a stir, leave to stand briefly then stir again, repeating until the chocolate has completely melted and you have a thick chocolatey cream. Stir in the whisky.
Pour the mixture into the tin, level with the back of a spoon, then tap the tin lightly on the worktop to settle the mixture evenly and give a flat surface. Cover and chill for several hours until set.
When ready to finish the truffles turn the slab out on to a work surface. Trim the edges and cut into cubes.
Sift the cocoa into a large bowl. Place about a third of the chocolate cubes in the bowl and swirl around to coat in cocoa. Lift them out and give them a little shake in your palm to dust off any excess cocoa. Pile into bowls or arrange on serving dishes. Cover and chill until 30 minutes before required.
NOTE The truffles will be good to eat for several days and you can always dust them with more cocoa if it seems to have been absorbed
**************
Chocolate Chestnut Log
100g dark ( + 70%) chocolate
50g butter
435g tin unsweetened chestnut puree
75g golden caster sugar
100g extra thick double cream
1 tsp vanilla extract
Melt choc & butter over simmering water, stirring until smooth and combined. Cool to room temperature.
In a food processor whiz the chestnut, sugar, cream and vanilla until smooth & creamy, add the melted choc mixture and whiz till a silky puree, this should be the consistency of whipped butter icing, firm enough to form into a log. Chill if not.
Form log shape and decorate.
Take out of fridge 30 mins before serving -enjoy !
Posted by Joshuas Mummy on 8/12/2009
GF board
400ml double cream
400g dark chocolate about 70 per cent cocoa solids
2 tbsp whisky ideally single malt
about 25g cocoa for dusting
You will need a square baking tin in which to set the truffle mixture into a slab about 2cm in depth (eg, an 18cm-20cm square brownie tin).
Line the baking tin with a double length of clingfilm.
Bring the cream to the boil in a small nonstick pan.
Break up the chocolate into a bowl then pour the cream over the chocolate, leave for a minute or two, give it a stir, leave to stand briefly then stir again, repeating until the chocolate has completely melted and you have a thick chocolatey cream. Stir in the whisky.
Pour the mixture into the tin, level with the back of a spoon, then tap the tin lightly on the worktop to settle the mixture evenly and give a flat surface. Cover and chill for several hours until set.
When ready to finish the truffles turn the slab out on to a work surface. Trim the edges and cut into cubes.
Sift the cocoa into a large bowl. Place about a third of the chocolate cubes in the bowl and swirl around to coat in cocoa. Lift them out and give them a little shake in your palm to dust off any excess cocoa. Pile into bowls or arrange on serving dishes. Cover and chill until 30 minutes before required.
NOTE The truffles will be good to eat for several days and you can always dust them with more cocoa if it seems to have been absorbed
**************
Chocolate Chestnut Log
100g dark ( + 70%) chocolate
50g butter
435g tin unsweetened chestnut puree
75g golden caster sugar
100g extra thick double cream
1 tsp vanilla extract
Melt choc & butter over simmering water, stirring until smooth and combined. Cool to room temperature.
In a food processor whiz the chestnut, sugar, cream and vanilla until smooth & creamy, add the melted choc mixture and whiz till a silky puree, this should be the consistency of whipped butter icing, firm enough to form into a log. Chill if not.
Form log shape and decorate.
Take out of fridge 30 mins before serving -enjoy !