- Tried & Tasted -

Monday, 29 June 2015

Mint Dark Chocolate Truffles


Mint Dark Chocolate with Feuilletine Truffles

Chocolate truffles are luxurious little treats that does not take too much effort to make. At least, no baking involved. You can play around with the different flavors that can be infused into the chocolate, either by infusing the cream or adding it when the chocolate balls are being formed.


In this recipe, I made a very basic ganache which I infused with fresh mint leaves and later formed into truffles with 3 different flavors.
  • Mint with feuilletine - refreshing with a buttery crunch
  • Sea salt caramel coconut chips - tropical 
  • Freeze dried raspberry - fruity with a zing

Tropical Sea Salt Caramel Coconut Chips Chocolate Truffles. What a mouthful...
Mint Dark Chocolate Truffles
(makes approx. 65 pieces)
Ingredients:
188g cream
376g dark chocolate (I used Callebaut 70.5% cacao solids. Note: this can be a little too bitter for most people, you can opt for a 60% cacao solids chocolate instead)
A handful of fresh mint leaves, washed and dried
50g cacao powder (I used Callebaut's)

Steps to make:
  • Add the mint leaves to the cream in a clean pot and heat up the mixture until cream comes to a simmer. DO NOT BOIL the cream. Remove the pot from heat, cover and let the mint leaves steep in the cream for 30 minutes.
  • Measure the amount of chocolate in a heat proof bowl.
  • After 30 minutes, reheat the cream to a simmer and filter the cream mixture over the chocolate to remove the mint leaves. Discard the mint leaves. Let the chocolate sit in the hot cream for 5 minutes before using a spatula to combine them. 
  • Stir the cream and chocolate till the mixture is completely combined.
  • Pour the chocolate mixture into a rectangular container or a loaf pan, cover and let it cool and harden in the refrigerator for at least 1 hour or until the mixture solidify.
Steps to form the truffles:
  • Pour the cacao powder onto a clean plate.
  • Using a small ice cream scoop or a small metal spoon, scrap the surface of the chocolate and roll the chocolate between your palms to form a roundish ball and roll the chocolate in the cacao powder till it is coated. 
  • Place the finished product into an airtight container and it can be kept in the refrigerator for up to 5 days.
I crushed up the above ingredients and added them before I rolled the chocolate into balls. 





These were sent out this morning to share with my husband's colleagues. 
 



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