Sunday, 6 December 2015

Chocolate truffle christmas puddings

I've made a lot of truffles over the years but having tried this recipe I am converted!




Begin by melting 350g dark chocolate, 110g butter and 6 tbsp of double cream. I usually do this in the microwave to start at least for 30 second bursts. Keep a close eye on it so it doesn't split and keep mixing it well.

When it is blended add two egg yolks and then cook this over a bain marie for a couple of minutes over a very low heat. Remove then from the heat and add about 6tbsp of alcohol of choice. This can be prosecco or champagne, or rum or whiskey. I used some homemade irish cream liquor that worked very well.



Blend and put the whole thing in the fridge to cool for about 30 mins. Then remove and which for about 3 minutes until the mixtures fluffs up and becomes stiffer. Put this again back in the fridge to set.

When set take spoonfuls (or if you have a melon baller use that) and roll in cocoa powder to get a nice round shape. Place onto a pretty plate and then pour over some melted white chocolate to make them look like mini christmas puddings. Decorate with sugarpaste holly leaves and berries or use red and green sprinkles as well as some gold edible glitter to give a similar effect.


These also make great presents.

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