So here it is, my last post of the year…
I’m thinking, why not make it a tribute to one of my best friends – chocolate, dark chocolate – always there for me when I’m feeling down, when I’m feeling happy, when I’m feeling lonely, when I’m in good company. Yes, there is always a good reason to eat chocolate. This recipe is a little experiment I did a couple of weeks ago, prettied up with a little cellophane and few nice ribbons. It’s super easy to make and will put a smile on the face of any chocolate-lover.
Makes approximately 20- 25 pieces
100 ml cream
250g best dark chocolate (70%) – if you’re more of a milk chocolate fan, I’m sure that would work too, or even a mix of both dark and milk
zest of 1 lime or 1/2 orange (optional)
toasted almonds, candied peel, sea salt flakes or other decorations of your choice
Day 1 – Heat the cream up to boiling point in a saucepan and then remove from the heat. Break the chocolate into pieces and add to the cream. Let the chocolate melt without stirring. Once it has melted, mix the chocolate and cream together until smooth. Heat again gently if need be, to melt any lumps. Add the zest of the lime or orange, if using, and stir.
Line a 12 x 18 cm tin/dish (or whatever you have that’s close to that size) with baking parchment. I used two strips, one placed lengthways and the other widthways in the dish (see photo below), to best avoid creased truffles :) Pour in the truffle mix and leave to cool. Cover the dish with clingfilm and place in the fridge overnight.
Day 2 – Turn the truffle block out onto a chopping board. Cut into bite-size pieces. Press the items you choose to decorate your truffles with gently onto the top of each truffle. Store in a cool place.
Loosely based on a recipe in Irma’s Krydderiet
