Ok, I lied, these don’t HAVE to be boozy and I don’t normally a) drink alcohol or b) like chocolate liquors but Christmas makes everyone a little crazy and for me, that means making boozy truffles. This year I made Cointreau truffles and Calvados truffles, as part of a gift hamper that I like to make for people. I find hampers great gifts for people when you want to show thought but not waste money on something someone may or may not like. Home made gifts are lovely and in my opinion, the world needs more crafters and cooks (or let’s be honest, more time to do those things!). I’ll be featuring all the items that went into the hamper over the next few days; after which Christmas will actually be here. Where did 2014 go? I’m going to start changing things up on the blog in 2015 too, so stick around for the ride!
These truffles do not have to be boozy at all, they work perfectly as plain, delicious, chocolate truffles. I know they aren’t very pretty but it is what’s inside that counts and goodness me the insides of these are blissful. Rich, decadent, boozy bliss.
Ingredients: (Makes the quantity shown on the two plates above, scale accordingly for more or less)
I made the plain chocolate ganache and then divided it into two before adding the alcohol to each form the two flavours.
- 250 ml of whipping/double cream
- 50 ml of alcohol (or another 50ml of cream)
- 600 g of good quality dark chocolate (~70% cocoa solids)
- More chocolate to dip your truffles into (optional)
- Icing sugar + cocoa powder (50%:50%) / Icing sugar + cornflour/ (50%:50%) nuts or any other toppings (e.g. orange zest)
- Place a large sheet of baking paper on your work surface/trays.
- Break the chocolate up into a glass bowl and melt in the microwave on full power, stirring every 30 seconds, until it reaches 40°C.
- Quickly blend the cream and alcohol (if using) into the melted chocolate, until smooth and well combined, do not over mix.
- Place in a piping bag (wide or no nozzle) and pipe into rows/ropes. Leave to set or cool, if it is particularly warm in the kitchen then refrigerate, I never do.
- Cut into batons/chunks with a sharp knife that has been dipped into hot water.
- Leave as batons or roll between your palms to form balls. Dip into tempered dark chocolate (optional) and then place into your toppings.
- Set aside and repeat for all your truffles. I coated the Calvados truffles in icing sugar and cornflour and the Cointreau truffles in cocoa powder, icing sugar and orange zest.
- If you haven’t eaten every other truffle as you dip them, then you’re doing it wrong 😉