Home Made Chocolate Truffles
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Beautifully, wrapped homemade chocolate truffles makes for a great gift!
300g good quality dark chocolate, it should contain at least 70% cocoa
300ml double cream
50g unsalted butter
Lightly toasted desiccated coconut
Melted milk chocolate
Break the chocolate in small pieces and put it into a large glass bowl. Add the cream and butter into a deep pot and heat gently until the butter melts and the cream start to simmer. Remove the pot from the heat and pour the melted butter and cream over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Allow to cool and refrigerate overnight.
To shape the truffles, dip a melon baller or something similar in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Lightly coat your hands in sunflower oil and roll the truffles between your palms if you want a perfect round truffle.
Coat the truffles immediately after shaping. Pour the toppings of your choice into a small bowl or plate and gently roll the truffles until coated.
Can be kept, refrigerated for up to three days in an airtight container. To give as a gift, wrap the truffles individually in foil or small cupcake cases and place into a pretty lined box. Decorate with ribbons and bows.
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