Sunday, 13 December 2009

How to make truffles which are better than Kirstie Allsop's!

A couple of days ago I posted about my truffles ... I then watched Kirstie Allsop making truffles and am proud to say that mine were so much better than hers!! Ha Ha ....

Anyway, I have been making truffles for the past couple of years ... and although I find it quite fiddly - it is getting easier. Trouble is - I eat too many of them!!

Here is my Dad's Truffle Recipe .... enjoy! The amounts are huge (chef quantities!) so you will need to scale down!

1 kg couverture
(chocolate ... in the past I have used good quality choc (Green & Blacks, Sainsburys own, proper Belgian couveture)
200g unsalted butter
1 pint double cream (350ml if using white choc)
50ml liqueur

Melt the couveture and butter over a bowl of hot water

Bring the cream to the boil and whisk onto the couveture and butter mixture

Add the liqueur and pour into a container to set. I put it in the freezer until I am ready to use.

Using a melon scooper, scoop out balls of chocolate, cover in melted chocolate (make sure that it is body temperature and not too hot) or roll in cocoa powder. The chocs will keep for a couple of weeks (in theory!!) if kept in the fridge.


Lululiz said...

MEGADROOL!!! Thank you so much for posting the recipe. I'll be shopping for the ingredients tomorrow, and then throw away the bathroom scales, lol.

Kelly said...

They sound yummy I may even make some myself!!!