Once you indulge in homemade truffles, store-bought ones won't tempt you anymore. Unleash your creativity by experimenting with unique flavour combinations. They’re also great for gifting alongside our La Collection Petits Fours sets.
Main INGREDIENTS
- Chocolate
Ingredients
Method
Ingredients
For the Dark Chocolate Early Grey Truffles:
- 300g 70% dark chocolate, chopped
- 4 Earl Grey tea bags
- 120ml cream
- 150g unsalted butter, room temperature
- 80g cocoa nibs
For the White Chocolate Lime and Coconut Truffles:
- 300g good quality white chocolate, chopped
- 1/3 cup cream
- Zest of 1 lime
- 1 cup of desiccated coconut for coating
For the White Chocolate and Raspberry Truffles:
- 300g good quality white chocolate, chopped
- 1/3 cup cream
- Seeds and pod of 1 vanilla pod
- 2 Tablespoons crushed freeze-dried raspberries (or strawberries)
- ½ - 1 cup freeze-dried raspberries for coating
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Method
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1For the Dark Chocolate Early Grey Truffles:
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2Melt the chocolate over a double boiler. Empty the Earl Grey tea leaves into a small saucepan and pour over the cream. Place over a low heat and infuse until the cream is warm, but do not boil. Strain the cream through a fine sieve and pour over the chocolate, mixing well with a spatula. Cream the butter using a hand beater, until pale and creamy. Add the butter to the chocolate and cream and mix in until melted and combined. Using a stick blender, blend until emulsified and glossy. Place in a shallow dish, wrap in plastic wrap and chill for a few hours or overnight.
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3Blend half of the cocoa nibs until medium fine and add to the other half of the cocoa nibs. Mix together. Once the ganache is set, roll into bite-sized balls (make sure your hands are cold and you work quickly). Roll immediately into the cocoa nibs to coat evenly and place on a tray, cover, and refrigerate until ready to serve. Serve in La Collection Petits Fours Cereal Bowls.
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4For the White Chocolate Lime and Coconut Truffles:
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5Melt the chocolate over a double boiler. Place the cream and lime zest into a small saucepan and simmer. Pour the melted chocolate and stir well to combine. Using a stick blender, blend until emulsified and glossy. Place in a shallow dish, wrap in plastic wrap and chill for a few hours or overnight.
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6Once set, shape into bite-size balls and coat in the desiccated coconut. Place on a tray, cover and refrigerate until ready to serve. Serve in La Collection Petits Fours Cereal Bowls.
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7For the White Chocolate and Raspberry Truffles:
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8Melt the chocolate over a double boiler. Place the cream in a small saucepan along with the vanilla pod and seeds. Bring to a simmer and pour over the melted chocolate, removing the pod and discarding. Mix well. Using a stick blender, blend until emulsified and glossy. Add the 2 Tablespoons of crushed freeze-dried raspberries. Place in a shallow dish, wrap in plastic wrap and chill for a few hours or overnight.
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9Once set, shape them into bite-size balls and coat them in the remaining freeze-dried raspberries. Place on a tray, cover and refrigerate until ready to serve. Serve in La Collection Petits Fours Cereal Bowls.
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