CHOCOLATE BISCUIT TRUFFLES
Treat yourself with these creamy truffles, so good you won't want to share!
Provided by Lesley Waters
Categories Afternoon tea, Dessert, Treat
Time 23m
Yield Makes about 30
Number Of Ingredients 9
Steps:
- Put the cream in a small pan, then bring just to the boil. Put chocolates in separate bowls, then divide the butter between each. Tip half of the cream over each bowl of chocolate. Leave for about 1 min then stir until melted and smooth. Allow to cool.
- Divide the shortbread, fruit and orange zest between the bowls, stir, then chill for at least 4 hrs until firm.
- Using a teaspoon, scoop out the mixtures and form into small truffles. Sift the icing sugar onto a plate and roll the white chocolate truffles in it. Do the same with the cocoa and the dark chocolate truffles, then chill until needed. Can be made up to a day ahead.
Nutrition Facts : Calories 118 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
CHOCOLATE TRUFFLES
Steps:
- Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
- Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
- With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.
COCONUT CHOCOLATE TRUFFLES
I'm not very good at making cakes so whenever I needed to bring a plate of sweets to a morning or afternoon tea, I would make these. They are so easy to make. My daughter helps me rolled the coconut on the balls. Enjoy.
Provided by Chef floWer
Categories Candy
Time 30m
Yield 30 Balls
Number Of Ingredients 5
Steps:
- Crush the biscuits in a food processor until it is fine (like flour).
- Combine in a large bowl, the crush biscuits, 1/2 cup of fine desiccated coconuts and 2 tablespoons of cocoa. Mix the ingredients well.
- Then slowly stir in the sweetened condensed milk into the mixture. (Don't pour the whole content of the can, pour it in slowly as you only may need 340 grams of the can).
- You know you have the mixture right if the mixture is a dough ball. (If the balls are not holding shape then you may used too much sweetened condensed milk.) You should be able to roll them into a ball without being to hard or to soft.
- Shape the mixture into one-inch balls.
- Place the 1/4 cups of fine desiccated coconut into a flat plate (You may not need the whole 3/4 cups so just fill the flat plate when needed).
- Roll the ball into the fine desiccated coconut.
- Store in refrigerator until your ready to use.
Nutrition Facts : Calories 89.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 3.9, Sodium 64.2, Carbohydrate 14.6, Fiber 0.7, Sugar 10.1, Protein 1.6
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