Chocolate Truffles

Is any party complete without chocolate? I can see many of you joining me in the chorus that says No!!! No!! No!!

Well what are we waiting for? Let’s make some delicious chocolates with the soft center filled with chocolate cream. Heavenly delight right?

Well this is the chocolate that Ruchi showed us for the chocolate demo organized by the ever efficient, dashing very warm but our strict Princy Vaishali for the BM meet 25 at Ahmadabad!

Since most of us have written about the chocolate rain that we witnessed there I will try and keep my monologue of this delight that transports, teleports you straight to heaven short.

This is my entry for the month long Blogging Marathon under the theme “Occasions”!

Before we begin let me tell you that I have lost the sheet of write up that Ruchi had provided. She had described the tempering of chocolate very beautifully. Thanks to Vaishali I got this recipe of making these delicious truffles.

Coming to tempering of Chocolate…

Basically tempering of chocolate gives you the beautiful melt in mouth kind of chocolate. It’s not very difficult Ruchi said and she demonstrated it to us.

She melted the chocolate in a double boiler then she stirred the chocolate for a long long time. The chocolate had a beautiful sheen and was of the temperature where you could touch it.

These chocolate truffles’ were made as a treat for my younger daughter as she had topped her Olympiads! (And were made when she and her father and sister were out of the house my third requirement of special equipment was met)!

To make the chocolate shells:

•  120 grms dark chocolate ( I have used semi-sweet here)

To make the filling for the truffles you will need:

• 30 grms double cream
• 45 grms nutella or hazelnut spread
• 40 grms brown sugar
• 75 grms white chocolate
• 1 tblspn butter

Special equipment:

• 2 Big sheets of butter paper
• Mould for making the chocolate
• Most importantly space in the fridge, safe from prying eyes and curious hands and equally curious mouths both big and small!
• Not a drop of water anywhere near the chocolate. Remember water + chocolate =useless chocolate.

Method:

• Melt the chocolates in separate vessels either in a double boiler or the micro wave in spurts of 30 seconds till the chocolate melts.
• Stir the chocolate till there is no lumps and the chocolate gets a nice glossy look.
• Spread the butter paper sheets (Archana this point is for you yourself spread both remember the mess you had) on the kitchen platform. Keep the bowl of melted chocolate on one side but close to the centre of the sheets.
• Now fill the depressions in your chocolate mould with the melted chocolate using a spoon.tap gently so as to remove the air bubbles.

• Overturn the chocolate mould in the bowl and collect the excess chocolate rain. (Yes this is the chocolate rain we were referring to in our BM#25 posts.)
• Clean the upper surface of the moulds with a palette knife or a bowl with a sharp edge. (Our katori will do).
• Refrigerate the moulds for about 20-30 minutes.

Meanwhile let us get our filling for the soft centers ready

• Heat the sugar till it melts a bit. Remove from the flame.
• Add the cream and butter stir till sugar melts totally.
• Add the melted white chocolate and hazelnut spread or nutella.
• Mix well. Cool and transfer to a piping bag.

To assemble:

• Take the mould out of the fridge and I wiped it dry with a clean kitchen towel, I know this is not mentioned anywhere but I do not know why I did it.
• Cut the piping bag a bit and then pipe the soft filling in the shells till ¾ full.
• Tap the mould again gently over the kitchen platform to let the air bubbles escape and let the filling settle in.
• Pour the melted dark chocolate once again with the spoon till all the depressions are full. Tap again gently against the kitchen platform. Clear the excess chocolate with the palette knife or katori. And set again in the fridge for 20 to 30 minutes.
• Once the chocolate has set remove from the mould by gently twisting the mould. In many cases you do not need to do this just tap the upturned mould against the kitchen platform and watch the truffles jumble down.
• You can cover them with chocolate wrappers but in my case I did not. They were gone before the day got over.

I am sorry I cannot say how many chocolates I got, for I myself could not resist the chocolates as they tumbled out of the moulds. Also the number of chocolates will depend on the size of your mould.

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Archana.