Chocolate truffles

[CarolineW]

Again, from Fast and Easy Cooking (p203).

Makes about 25-30.  Will freeze for up to a month.

50g granulated sugar
70g unsalted butter
150g dark chocolate, broken into pieces
20g milk
2 tsp grand marnier (or liqueur of choice)
30g cocoa powder
20g drinking chocolate powder

1.  Grind sugar to icing sugar 30 secs / 10

2.  Add next 4 ingredients.  Heat 2 mins / 60oC / 1

3.  Scrape down sides and place TM bowl in fridge.  Chill 30 mins.

4.  Remove from fridge.  Insert butterfly whisk.  Whisk 1 min / 3.  Remove whisk.  Scrape down sides and chill again for 30 mins.

5.  Remove from fridge.  Roll heaped teaspoons of mixture into balls, and roll each in a combination of the chocolate powders.

6.  Refrigerate until firm.

members' comments

Amanda - they are very good. I took a little longer to melt everything together and next time will mill the sugar for longer too.  The truffles are just that tiny bit gritty - not that it affects the taste! I also used cream instead of milk - why stint on calories!

Chelsea - I made a half batch of these and they are very nice.  I substituted some of the ingredients with rapadura, organic cocoa (very strong) and cointreau.  The times and speeds worked perfectly for a half batch but would need tweaking (as Amanda said) for a full batch.  Next time I am going to leave out the liqueur and pop a roasted hazelnut in the centre for a homemade version of a ferrero. Maybe even mixing some roasted chopped hazelnuts in with the cocoa and drinking chocolate to roll them in.  Yummy!

[Thermomixer]

Thanks Caroline - have you made these ?

[CarolineW]

Nope, not yet.  I plan to, though.

[Amanda]

I made these yesterday and they are very good.
I took a little longer to melt everything together and next time will mill the sugar for longer, too.  The truffles are just that tiny bit gritty - not that it affects the taste!
I also used cream instead of milk - why stint on calories!

[Thermomixer]

Yeah - fat = taste  Just need to modify the amount I take in 

[cookie1]

Caroline, thanks for all the recipes, they look delicious.  Especially with Christmas sneaking up on us.

[judydawn]

A new recipe and already a review - perfect scenario.  Good on you Amanda - Carolyn would appreciate that after all the effort she has gone to lately with her postings.

[Chelsea (Thermie Groupie)]

I made a half batch of these yesterday and they are very nice.  I substituted some of the ingredients with rapadura, organic cocoa (very strong) and cointreau.  The times and speeds worked perfectly for a half batch, but would need tweaking (as Amanda said) for a full batch.  Next time I am going to leave out the liqueur and pop a roasted hazlenut in the centre for a homemade version of a ferrero. Maybe even mixing some roasted chopped hazlenuts in with the cocoa and drinking chocolate to roll them in.  Yummy!

[CarolineW]

Love the idea of home made ferreros! 

[consumerate]

I made a Jaegermeister version of these for an octoberfest celebration. Worked well but I would double the amount of Jaegermeister next time.

Have also made a version with 1 cup of stout reduced down to about 50 ml to be used in place of the liqueur. Also worked quite well.

I recommend chilling the mix overnight before rolling into balls.

[cookie1]

I had to google Jaegermeister. Wow, it sounds interesting.