Friday, 20 July 2012

Short and Sweet Chocolate Truffles

So after our last ginormous post comes something short and sweet- two ingredient chocolate truffles, from the queen of simple- Donna Hay.

Donna's recipe calls for 200g of dark chocolate, but a quick search of the pantry revealed half a pack of dark cooking chocolate and an almost empty box of Favourites chocolates, with the rejected white and milk chocolates left behind. So that's the combo that went into these truffles.

And how did they taste? GLORIOUS!!!-with one serious exception (see * below).

Short and Sweet Chocolate Truffles

200g dark chocolate, chopped
90mL single/pouring cream

Line a small tin/container with baking paper.
Place chocolate and cream into a small saucepan and stir over low heat until chocolate has melted.
The mixture should be smooth and glossy.
Pour into your lined tin and refrigerate until set (~3 hours)
Roll teaspoons of the mixture into balls and toss into cocoa, or anything else that tickles your fancy*.
Makes 22.

* These truffles were rolled in cocoa or chopped, roasted, salted peanuts. Theoretically salt, peanuts and chocolate sound like a great combo, but surprisingly, not with these truffles- a gross idea.

So with winter upon us you might just have some left over cream in your fridge from last nights apple pie, and what better excuse but try these out for yourself. Waste not want not!

This recipe comes from Donna Hay's Simple Essentials, Chocolate which you can find here.


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