Design-your-own dessert – an interpreter’s chocolate truffles
To me, Christmas and chocolate are like cheese and crackers, Laurel and Hardy or Bert and Ernie–I can’t imagine one without the other. I blame my mother–every Christmas stocking from Santa included a mini box of Roses chocs–you know the ones with puppies or kittens on the top. Every Christmas day would start with scoffing half the box before breakfast.
These days I am slightly more civilised but chocolate still features! A chocolately truffly treat makes a great gift and my gift to all you creative types is this simple recipe that can be changed to suit your own personal bent!
White, milk or dark chocolate can be mixed with a range of liqueurs and fruits to create your own unique take on this classic. I’m not so fond of rum and raisin, but how about port and prune? Or my own pink perfection: strawberry schnapps, craisins and marshmallow wrapped up in a white chocolate shell! Get mixing and share the results on our Facebook page! Yum!
2 pkts chocolate melts
¼ c cream plus 1 T extra
½ c icing sugar
2 T liqueur
2 t finely grated orange rind or dried fruit
1. Melt half the chocolate.
2. Stir in cream, then icing sugar, liqueur and rind or fruit, mix thoroughly.
3. Chill mix until almost set.
4. Shape into small balls then freeze until firm.
5. Melt the rest of chocolate.
6. Dip the truffles into melted chocolate and place on tray lined with waxed paper.
7. Chill until chocolate sets.
8. Dust with icing sugar if desired (or perhaps jelly crystals!)