The festivities have come to an end. Everyone feels sad that the beloved’ Bappa’ has to go, only to come again next year. Whenever you feel sad have some Chocolate :). So here are some decadent Chocolate truffles to cheer you up.
Chocolate truffles are bite sized candies made from chocolate and cream (ganache). These are made with a variety of flavours and/ or fillings. Traditionally, the ganache mixture is rolled into a ball and then coated with Cocoa powder. I made these truffles for a little boy’s birthday. These are flavoured with Peppermint but you can use Vanilla or Almond extract too. I also added some rice crispies and candied orange peel to the ganache mixture. Use a good quality chocolate since the taste of the truffles depends on that. Along with cocoa I have rolled the truffles in dessicated Coconut, coloured confetti , Matcha powder just to make them look colorful.
Here’s the recipe for the sinful Chocolate truffles:
200gms Dark Chocolate
200gms Milk Chocolate
350 gms Heavy cream (I used Amul)
3-4 drops of peppermint essence/extract
2 tbsp chopped candied peel
½ cup Rice crispies
Cocoa, Dessicated coconut, Confetti, Matcha to roll in the truffle
Chocolate and keep in a shallow heat proof bowl.
Bring the cream to a boil on low heat.
Pour the cream over the chocolate mixture.
Let it stand for 2-3 minutes.
Mix nicely so that the chocolate melts completely.
Cool for a few minutes and stir in the peppermint essence/extract,chopped candied peel and rice crispies.
Mix well and Refrigerate for 5-6 hours (or overnight)
Once set scoop out small balls of the ganache mixture using a melon baller or use your hands to roll into a ball (work quickly if using your hands since the ganache melts with the body heat)
Roll the balls in Cocoa, confetti, dessicated coconut or Matcha powder.
Serve in small paper cups.
To store, refrigerate in an airtight container upto 2-3 days.
I Had fun posting these festive recipes here on Nashikcity, hope you enjoyed them too. Thank you once again Ashwin for inviting me.Cheers!