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Chocolate truffles


You'll need

450 gm dark chocolate (50% cocoa solids), finely chopped 300 ml pouring cream 80 gm softened butter, coarsely chopped 20 ml brandy 400 gm dark chocolate (70% cocoa solids), finely chopped, for coating 300 gm Dutch-process cocoa, sieved, for dusting   Praline 100 gm hazelnuts 100 gm caster sugar   White chocolate ganache 300 gm couverture white chocolate, finely chopped 100 ml pouring cream 40 gm softened butter, coarsely chopped

Method

  • 01
  • For praline, preheat oven to 170C. Scatter hazelnuts over a tray and roast until golden (6-8 minutes). Set aside to cool, rub with a tea towel to remove skins and set nuts aside. Meanwhile, combine sugar and 60ml water in a saucepan over medium heat, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to remove sugar crystals, then cook without stirring until caramel (10-15 minutes). Add hazelnuts, stir with an oiled fork to combine, then spread over a lightly oiled tray and set aside until firm (20 minutes). Break into coarse pieces, transfer to a food processor and pulse until coarsely chopped.
  • 02
  • Place dark chocolate (50% cocoa solids) in a bowl. Bring cream to the boil in a saucepan and pour over chocolate. Stand for 2 minutes to melt, then add butter and stir until smooth and glossy. Transfer half the mixture to a separate bowl, add brandy, stir to combine> and refrigerate until firm (1-2 hours). Stir praline through remaining chocolate and refrigerate until firm (1-2 hours).
  • 03
  • Meanwhile, for white chocolate ganache, place white chocolate in a bowl. Bring cream to the boil in a small saucepan and pour over white chocolate. Stand for 2 minutes to melt, then add butter and stir until glossy and combined. Refrigerate until firm (1-2 hours).
  • 04
  • Roll tablespoonfuls of each of the three mixtures, place on a tray, refrigerate until firm (1-2 hours). Melt remaining chocolate (70% cocoa solids) in a heatproof bowl over simmering water, set aside to cool slightly. Dip truffles in chocolate, dust with cocoa, refrigerate until set (1-2 hours), then serve.

At A Glance

  • Serves 55 people
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At A Glance

  • Serves 55 people

Featured in

Jul 2010

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