food, Recipes

A Trio of Truffles

Donna Lewis



Cointreau and Cardamom Truffles

½ cup cream

160g good-quality dark chocolate

1 cardamom pod, lightly crushed

3T Cointreau or orange liqueur

½ cup cocoa

Heat the cream, chocolate and cardamom over a double boiler, stirring occasionally until the chocolate has melted, then remove the pod and add the Cointreau. Stir through and refrigerate the mixture until it has set.

Use a melon-ball scooper that has been dipped in hot water to scoop balls of the mixture. Place the cocoa in a bowl and swirl the balls in the cocoa to coat them.

Place the balls in a sealed container between layers of wax or baking paper and store them in the fridge for up to five days. MAKES 15–20

 

Nougat and Champagne Truffles

40g macadamia-nut nougat

½ cup cream

200g white chocolate

3T champagne

50g dried cranberries, chopped

80g toasted coconut

Remove the rice paper from the nougat and chop the nougat roughly.

Heat the cream and chocolate over a double boiler, stirring occasionally until the chocolate has melted. Stir the champagne, nougat and cranberries through the chocolate and refrigerate until it has set, stirring occasionally to prevent the cranberries and nougat from sinking to the bottom.

Use a melon-ball scooper that has been dipped in hot water to scoop balls of the mixture. Place the coconut in a bowl and swirl the balls in the coconut to coat them.

Place the balls in a sealed container between layers of wax or baking paper and store them in the fridge for up to five days. MAKES 15–20

 

Ginger and Fig Truffles

½ cup cream

160g good-quality milk chocolate

3x 1cm pieces of ginger in syrup, drained and chopped

3 dried figs, chopped

100g shelled pistachio nuts, toasted and chopped

Heat the cream and chocolate over a double boiler, stirring occasionally until the chocolate has melted. Stir the ginger and figs through the chocolate and refrigerate until it has set, stirring occasionally to prevent the ginger and figs from sinking to the bottom.

Use a melon-ball scooper that has been dipped in hot water to scoop balls of the mixture. Place the chopped pistachio nuts in a bowl and swirl the balls in the nuts to coat them.

Place the balls in a sealed container between layers of wax or baking paper and store them in the fridge for up to five days. MAKES 15–20


Get more festive season recipes on page 106 of HL December 2015