Directions for: Little Black Dress Chocolate Truffles
g of the best dark chocolate you can locate, chopped into small pieces (about ¼")
mL of heavy whipping cream
Finely ground instant coffee or espresso crystals
Chopped up Caramels
Finely chopped up dark or milk chocolate
a few flakes of Maldon or crystallized sea salt (with chocolate it is divine)
kg. 1kg of good quality chocolate for coating, if you want to dip/coat the truffles
1. Place the chocolate in a large heatproof mixing bowl. In a saucepan, heat the cream until it just begins to bubble around the edges. Immediately pour over the broken chocolate to melt it. Stir until chocolate is completely melted and cream and chocolate are combined.
2. Transfer to a casserole dish or deep baking tray and leave to cool in the fridge, which will take at least one-and-a-half hours.
3. Dust your hands with icing sugar to keep the chocolate from sticking too much (this is messy, just accept that). When the mixture has set, use a teaspoon to spoon out bite-sized portions and roll into balls in the palms of your hands.
1. At this point you have a choice of finishes. You can coat the truffles with a crisp coating of chocolate, or for a simple no fuss finish; just roll them in any of the above coatings or something else of your choice. If you are coating them in melted chocolate, return the formed truffles to the fridge. If rolling them in other coatings, do it now and then store in the fridge.
2. Melt the chocolate in the top of a double boiler until smooth. Turn off heat. Remove truffles from the fridge. With a truffle on one fork, use a second fork to help dip and coat the truffle in the melted chocolate until well covered. You can still coat with one of the above decorations at this point, too. Store truffles in the fridge, allowing at least 10 minutes at room temperature prior to serving.