For the longest time since learning to make chocolates, I haven’t had the time to experiment. Between classes and orders, I have been bulk producing a few stock recipes for chocolates. This hasn’t been very easy on my conscience and every time I saw a new recipe for chocolates, I’d moon over it….last afternoon I set off to remedy this…and this is what I churned out…. The results have made me realize that I did miss out on a great deal all these days after all!!
I took a few pointers from some of the recipes I saw online here, here and here ….and finally did my own thing…they turned out very well….and I was happy with the results….k said they were unbelievably good……considering the mounds of chocolate he has access to at home….i think his verdict can be considered pretty objectively……
Walnut truffles (makes about 25 truffles)
250 grams dark / semi sweet / bitter chocolate cut into small pieces
½ cup unsalted cooking butter
2-3 tbsp icing sugar (increase or decrease depending on how sweet you want it)
¼ cup walnuts chopped fairly coarsely
3 tbsp walnuts chopped really fine
In a microwave safe bowl melt the butter for 30 seconds. Add the chopped chocolate and heat again for about 30 seconds. With a dry spoon, mix well till well blended and glossy. Add the icing sugar and walnut pieces and mix well. Keep this mixture in the refrigerator for about an hour or so till set. Remove from the refrigerator and scoop out small portions of the chocolate mixture with a melon scoop (I used a teaspoon). Shape to a round rolling between your palms like a laddoo. Take the finely chopped walnuts in a small bowl. Put the chocolate truffles in this and shake till well coated. Transfer to truffle cups or just a tray / plate with butter paper. Refrigerate for a couple of hours.
Truffles have a very short shelf life and they must be stored below 18 degrees Celsius and consumed within 5-6 days.
Using the same method as above, I omitted adding the coarsely chopped walnuts in the chocolate mixture and added 2 tablespoons of whiskey ( I used blender’s pride). The truffles were coated in candy strands and chocolate strands.