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February 16, 2010

What was I supposed to do this last Sunday?! It was Chinese New Year AND Valentine’s Day plus I had to do some work all on the same day!

Anyway it turned out OK as decided to have my New Year dinner with family on Saturday night instead courtesy of a wonderfully organised mum and received the much appreciated “lai see” lucky money red envelope.

Made a box of choccy truffles for lovely boyfriend a few days in advance. Decided to do a twist on a typical Valentine’s present as usually the woman is expectant of a gift even though she may deny this and say “Am I bovvered?” in a Catherine Tate-esque voice.

Needed something fairly easy to do which I could make with my limited crafting/cooking skills and pull off something which could look and taste good! Thumbed through my boyfriend’s mouthwatering chocolate recipe book by Green and Black’s, a famous chocolate company for first producing organic chocolate with an emphasis on fairtrade products, and decided to make dark chocolate truffles.

Just needed a few quality ingredients with only a few instructions to follow:

Dark Chocolate Truffles

Makes 36

275 g (10 oz) dark chocolate, minimum 60% cocoa solids, broken into pieces

250 mL (9fl oz) double cream

50 g (2 oz) unsalted butter, cubed, at room temperature

50 g (2 oz) cocoa powder

50 g (2 oz) chopped nuts e.g. hazelnuts, almonds, peanuts

Petit four/mini muffin cases

  1. Place the chocolate pieces into a large bowl.
  2. Heat the cream till boiling and pour over the chocolate.
  3. Stir gently until the chocolate has melted.
  4. Add the butter cubes gradually and incorporate quickly to produce a smooth chocolate ganache mixture.
  5. Cover the bowl and leave the chocolate to set for a minimum of 3 hours or overnight.
  6. Remove the chocolate from the fridge approximately 15 minutes before you want to make the truffles.
  7. Place the cocoa powder and nuts into separate bowls.
  8. Ensure your hands are cold and dry and dust with cocoa powder.
  9. Use a teaspoon to scoop out some chocolate ganache and quickly shape into a ball with your hands.
  10. Drop the truffle either into the cocoa powder or nuts and roll it around to cover it completely.
  11. Place the truffle into a petit four/mini muffin case.
  12. Store in an airtight case and refrigerate.
  13. When you’re ready to serve them, leave the truffles out at room temperature for about an hour to allow them to warm up.

Decided I wanted even more stress so proceeded to make milk chocolate truffles with amaretto based on Cherrymenlove‘s blog recipe because she made it sound so easy and she had posted some good photos to show how pretty and professional hers looked!

Thank God, the weather has been so cold and frosty to make my hands soooo cold, it made it alot easier to handle those chocolate balls. Though, I still ended up with dark brown lickable sticky hands which could have been very attractive to my housemate as he walked into the kitchen eyeing them up greedily (he can sometimes be of the unhinged kind of gentleman…)

Well, what did the boyfriend think of my truffles? He said they were intense, smooth and stimulating (just like him!). He also said they were a good accompaniment to champagne and other sensual Valentine’s Day activities. He also said that I should have shaken off excess cocoa powder from the truffles…..oh well, I can’t be perfect all the time!

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