Chocolate Truffles 3 Ways

Serves 25 per recipe

Preparation Time
minCook time
min


Ingredients 

For the Dark Chocolate Early Grey Truffles:

300g 70% dark chocolate, chopped
4 Earl Grey tea bags
120ml cream
150g unsalted butter, room temperature
80g cocoa nibs


For the White Chocolate Lime and Coconut Truffles:

300g good quality white chocolate, chopped
1/3 cup cream
Zest of 1 lime
1 cup of desiccated coconut for coating


For the White Chocolate and Raspberry Truffles:

300g good quality white chocolate, chopped
1/3 cup cream
Seeds and pod of 1 vanilla pod
2 Tablespoons crushed freeze-dried raspberries (or strawberries)
½ – 1 cup freeze-dried raspberries for coating


Method

For the Dark Chocolate Early Grey Truffles:
Melt the chocolate over a double boiler. Empty the Earl Grey tea leaves into a small saucepan and pour over the cream. Place over a low heat and infuse until the cream is warm, but do not boil. Strain the cream through a fine sieve and pour over the chocolate, mixing well with a spatula. Cream the butter using a hand beater, until pale and creamy. Add the butter to the chocolate and cream and mix in until melted and combined. Using a stick blender, blend until emulsified and glossy. Place in a shallow dish, wrap in plastic wrap and chill for a few hours or overnight.


Blend half of the cocoa nibs until medium fine and add to the other half of the cocoa nibs. Mix together. Once the ganache is set, roll into bite-sized balls (make sure your hands are cold and you work quickly). Roll immediately into the cocoa nibs to coat evenly and place on a tray, cover, and refrigerate until ready to serve. Serve in La Collection Petits Fours Cereal Bowls.


For the White Chocolate Lime and Coconut Truffles:
Melt the chocolate over a double boiler. Place the cream and lime zest into a small saucepan and simmer. Pour the melted chocolate and stir well to combine. Using a stick blender, blend until emulsified and glossy. Place in a shallow dish, wrap in plastic wrap and chill for a few hours or overnight.
Once set, shape into bite-size balls and coat in the desiccated coconut. Place on a tray, cover and refrigerate until ready to serve. Serve in La Collection Petits Fours Cereal Bowls.


For the White Chocolate and Raspberry Truffles:
Melt the chocolate over a double boiler. Place the cream in a small saucepan along with the vanilla pod and seeds. Bring to a simmer and pour over the melted chocolate, removing the pod and discarding. Mix well. Using a stick blender, blend until emulsified and glossy. Add the 2 Tablespoons of crushed freeze-dried raspberries. Place in a shallow dish, wrap in plastic wrap and chill for a few hours or overnight.


Once set, shape them into bite-size balls and coat them in the remaining freeze-dried raspberries. Place on a tray, cover and refrigerate until ready to serve. Serve in La Collection Petits Fours Cereal Bowls.


Recipe courtesy of https://www.lecreuset.co.za/recipes/