DISH NAME : CHOCOLATE TRUFFLES

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Description

A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre, coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts.
The name truffle is derived from their shape. Truffle is from the Latin word tuber, meaning "swelling" or "lump".

Note

1) The cream mentioned in the recipe is the cooking cream and not non-dairy whipping cream, which cannot be heated.
2) The bowl used for melting chocolate should not have even a drop of water or chocolate will seize.
3) Truffles can be kept in the fridge for 3 days and in the freezer for a month.
4) I used dark chocolate compound by Morde.
5) If you cannot find heavy cream (35 % fat), use a lighter fat content cream. Heavy cream gives a richer taste. I made with both Milky mist (high fat) and Amul fresh cream (less fat).

Method

1) Cut chocolate into pieces. Keep aside. Melt in a microwave in two 30 second bursts, stirring once or twice in between.
2) Boil cream on medium heat on gas. Add this to the melted chocolate and whisk till well combined.
3) When cool, keep in the fridge for 4 hours. You can leave it overnight also.
4) Thaw lightly and then scoop out small balls using a melon ball scooper. Roll in the palm of your hand. Keep in the fridge for about 30 minutes to firm up.
5) Remove from fridge and roll some in cocoa powder, some in dessicated coconut, some in brown sugar and some in white sugar.
6) Transfer the cocoa coated truffles to a sieve and dust off excess cocoa powder.
7) Keep in the fridge for 30 minutes before serving.

Serving Suggestions

Can be served as an after dinner dessert.