There are often times when you are simply stuck on ideas for a present and cannot think of what to get someone. It’s a bit like writer’s block: you are so pressed on ideas and nothing seems to work. It is in these circumstances that cooking yet again comes to the rescue to save the day. Truffles are easy to make and are rich and satisfying. After a quick trip to the shops, to find a box, cases with a funky pattern and tissue paper, I had the perfect gift. Eating chocolate, rather than cooking, usually gives the best results.
- 200g dark chocolate, chopped into 1cm pieces
- 200g milk chocolate, chopped into 1cm pieces
- 300g pure cream
- 1 tsp natural rosewater, or essence
- ¼ teaspoon salt
- 1 tsp ground cinnamon
- ¼ cup premium cocoa powder
For the dark chocolate truffles combine the dark chocolate pieces and cream in a microwave-safe bowl. A plastic bowl actually works the best when working with chocolate, but glass or china is probably the safest here. Microwave on medium for 1 minute, stir with a silicon spatula, then repeat in 30-second intervals until the chocolate has melted. Allow to cool, then stir in the rosewater and mix until combined. Cover and chill for 10-15 minutes until the mixture is firm but malleable.
For the milk chocolate truffles combine the milk chocolate and cream and prepare following the same steps as above, without adding the rosewater. When the chocolate and cream have combined, add the salt and cinnamon and stir. Cover and chill for 10-15 minutes until the mixture is firm but malleable.
To roll the truffles place the cocoa powder into a shallow dish. Line two baking trays or plastic boxes with baking paper, one for each flavour. Scoop tablespoons of the mixture using two spoons and quenelle by moulding the mixture into an elliptical shape. Drop the quenelles carefully onto the cocoa powder and roll to coat on all sides. Place onto the prepared tray. Repeat for the remaining truffles. Just remember which tray is which because they look similar.
Happy Cooking and Keep Smiling,