December is here, and the clock is ticking… It’s time to start thinking about Christmas fare and that includes Christmas chocolate! At Fresh Choice Nelson we’ve got plenty of those on the shelves, but if you want to try your hand at making your own. Local chef and Guest Blogger, Grant Dicker, has a delicious recipe for chocolate truffles for you! Find Grant on Facebook. Take it away Grant…
It’s the time of year to have something sweet and homemade on hand, there’s something satisfying about bringing out your own creations when guests arrive. These simple Christmas chocolate truffles can be made with or without alcohol. Perfect for guests dropping by because they can be made in advance.
Christmas chocolate truffles
- 300g good quality dark chocolate
- 300 ml cream
- 50g butter
- Flavours or alcohol to taste, perhaps amaretto, brandy or rum
Chop the chocolate into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from the heat, then pour over the chocolate.
Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix and leave to set in the fridge.
To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto grease proof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto grease proof paper.
Roll the truffles in good quality cocoa or toasted coconut threads.
Add berries!
I hope you are keeping your eyes peeled for the new season’s berries, at Fresh Choice Nelson. Because chocolate dipped strawberries and cherries look fantastic among a plate of these homemade truffles. It isn’t hard to do, simply put a bowl on the stove over a pot of simmering water. Break some chocolate pieces into the bowl and let melt. Stir gently to disperse any lumps. Then, using the biggest strawberries you can find, dunk them in holding on to the top. Leave the top third uncoated for colour contrast, and place onto a lightly greased tray (or use silicone baking paper). You can use the same method to dip whatever you fancy, or try white chocolate for something different.
Try not to eat more than you serve!
