Give the gift of chocolate truffles, 3 ways, this Christmas.
Ingredients
- 200g dark chocolate, chopped
- 1/4 cup (60ml) pouring cream
- 1/2 teaspoon orange rind, finely grated
- 1 tablespoon Cointreau liqueur or Grand Marnier
- 200g dark chocolate, melted, extra
Hazelnut truffles
- 200g dark chocolate, chopped
- 1/4 cup (60ml) pouring cream
- 1 tablespoon Nutella
- 1 tablespoon Frangelico liqueur (optional)
- 1/4 cup (35g) hazelnuts, toasted, finely chopped
- Cocoa powder, to dust
Coconut rum truffles
- 200g dark chocolate, chopped
- 1/4 cup (60ml) pouring cream
- 1 tablespoon white rum
- 1 teaspoon Queen Coconut Essence
- Desiccated coconut, to coat
Equipment
- You will need a double broiler, to melt chocolate, for this recipe.
Method
- Step 1To make the orange truffles, combine the chocolate, cream, rind and liqueur in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 5 mins or until chocolate melts and mixture is smooth. Cover with plastic wrap and place in fridge for 1 hour or until firm. Roll chocolate mixture into 1 1/2 teaspoon balls. Place on a tray lined with baking paper. Place in fridge for 30 mins or until firm. Place extra melted chocolate in a bowl. Use a fork to dip a truffle into chocolate to coat. Tap fork on bowl to remove excess. Place on tray. Repeat with remaining truffles and chocolate. Place in the fridge to set.
- Step 2To make hazelnut truffles, combine chocolate and cream in a heatproof bowl. Add Nutella and Frangelico. Place over a saucepan of simmering water. Stir with a metal spoon for 5 mins or until chocolate melts and mixture is smooth. Remove from heat. Add hazelnuts. Stir to combine. Cover with plastic wrap and place in the fridge for 1 hour or until firm. Place cocoa powder in a bowl. Roll 1 1/2 teaspoon of hazelnut mixture into balls and lightly coat in cocoa. Place on a tray lined with baking paper. Place in fridge to set.
- Step 3To make coconut rum truffles, combine chocolate, cream, rum and essence in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth. Cover with plastic wrap. Place in the fridge for 1 hour or until firm. Place desiccated coconut on a plate. Roll 1 1/2 teaspoon of chocolate mixture into balls. Roll in coconut to lightly coat. Place on a tray lined with baking paper. Repeat with remaining mixture. Place in fridge to set.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
484 kj
Energy
9g
Fat Total
5g
Saturated Fat
2g
Fibre
2g
Protein
6g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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