Chocolate Truffles

what could be the best compliment one can get for something they have made ? ....

any guesses ?? well for me the best compliment i got for these was...people ate them b'fore i had a chance to serve them....confused ?

I made truffles for the first time last Eid and had thought i would serve them in them evening, but in the evening when i opened the fridge, i discover that half of them are already gone !!! My cousins couldn't wait till the evening and they just checked the fridge knowing i would have made something and enjoyed them while i was having a nap...what could be a better compliment..you don't even ave to serve it.

after i made truffles for the first time.. the first thing i thought to myself was that, why haven't i tried this earlier..they are so simple and yet so yummmm.

since this was the first time i tried them, i had made basic chocolate truffles, and the variation was only in the coatings where i used almonds, chocolate sprinkles, cocoa powder and desiccated coconut. i did later try some hazelnut truffles and coffee truffles which were even better.

Ingredients:

400 g of dark chocolate or milk chocolate

200g of fresh cream

Flavoring – coffee/hazelnut powder or almond powder/orange zest/mint essence

Cocoa powder/chopped nuts/crushed toffee/crushed peppermint/crushed biscuits/desiccated coconut for rolling.

Method :

Finely chop the chocolates and place in a bowl.

Heat the cream on slow flame, stirring constantly until boiling. Pour boiling cream over the chocolate, wait for a minute and then mix into a smooth paste.

Refrigerate for 4 -5 hours or overnight so that it gets firm. Use a melon baller or a tablespoon to remove and shape with hands into small balls coat with desired coating and chill.

Coffee flavored – add 1 tsp of coffee powder while boiling the cream.

Hazelnut / almond – add 1 - 2 finely ground hazelnut or almond powder for every 100g of chocolate

Mint – add 1 tsp of peppermint extract to prepared ganache or boil handful of mint leaves with the cream. Let it steep for half an hour. Strain the leaves, boil again and use to prepare ganache.

Orange – boil orange peel with cream; Let it steep for half an hour. Strain the leaves, boil again and use to prepare ganache.