2 weeks to go! Christmas is seriously fast approaching and I cannot wait. Every year until now, I have always struggled to get or have the money to spend on presents having been a student. Every one of those years I always thought something homemade would be a nice touch as a gift seeing as I felt my buys weren’t enough to show how much I appreciate my family. Something which still looked good and would be useful to someone.
Every year I failed to think of something which was within my creative capabilities.Until now! If you want to give a gift this Christmas which is different to the usual retail gift sets and has a handmade touch to it this recipe is for you. Or, if you’re wanting to make a festive treat for a party/dinner I’d also give these a go. You could put them on the table on Christmas day as a takeaway gift for the whole family too! You don’t have to be an expert cook or baker. It’s for all capabilities.
The recipe is so easy yet so effective. It will get messy when it comes to rolling the truffles into shape so prepare to get your hands dirty, covered in chocolate, and to have it stuck in your nails for a day or two. But, it is so worth it. I’ve had these truffles tried and tested by my work colleagues, who demanded I brought them in when they heard what I had been up to. They loved them, and they went down a treat. Gone within the hour! The white chocolate ones are especially to die for, particularly if you have a loved one who is like my Dad and loves white chocolate! These literally melt in the mouth.
The great things about the truffles are that this is only a simple base recipe. You can turn them into any flavor you wish. Replace the brandy with a different alcoholic drink which you prefer e.g. rum, champagne. You could add stem ginger in too, orange/raspberry flavorings, change the almonds for hazelnuts, or even dip the truffle in chocolate to have a hard outer coating! Whatever you choose it will be delicious.
In terms of storage, these will have to be kept in the fridge as much as possible! They are only recommended to keep for a few days too. However, another bonus, you can make them then freeze them, defrost them the night before you need them. Pre-Christmas prep at its best. I also bought festive bags to put them in from Amazon, you could also buy truffle boxes on there too and little paper cases for them from most supermarkets. Simply make it your own.
This recipe has been adapted from Deliah Smith and ‘Inspired by Chocolate and Cakes’.
Nuts– If you want to cover the truffles in nuts chop the ones you have chosen finely and put them on the grill on baking paper for a couple of mins to toast them. Leave to cool before you use them.
Makes 20-30 depending on what size you roll them into.
- 150g Dark Chocolate (At least 70% Cocoa)
- 150ml Double Cream
- 2 Tablespoons of Brandy (or rum/champagne, whichever you fancy)
- 1 Tablespoon of Greek Yoghurt
- Pot of Cocoa Powder to roll them in.
This will make roughly 20-30 depending on what size you make them.
- 150ml Double Cream
- 450g White Chocolate (Make this good quality for the best results e.g.Lindt
- Generous amount of Icing sugar to roll them in
- Break/chop the chocolate up very small into a big bowl. Or if you have a food processor blitz it into this until there are no big chunks
- Heat the cream, alcohol/ flavoring, and butter (not for white chocolate) in a saucepan. Keep stirring every so often so the cream doesn’t get stuck to the bottom. Do this until the cream is steaming and almost simmering.
- Pour the hot liquid over the chocolate and leave for a min or two to melt it down a little.
- Once the two mins are over either stir well or turn the food processor on until well mixed in.
- Add the Greek Yogurt and mix again. (this does not apply to white chocolate)
- Leave the bowl to one side until the mixture has cooled, then, put it in the fridge with cling film over it for at least overnight.
- To roll the truffles only take parts of the mixture out of the fridge at a time. Chuck roughly 1/4 into a bowl and put it back in the fridge.
- Have a plate of cocoa powder (or icing sugar for white chocolate) ready to go, as well as a plate of the toasted nuts you would like to cover them in.
- Cover your hands with cocoa powder or icing sugar (whichever applicable) take something similar to a heaped teaspoon on the truffle mix and roll in your hands to form a ball. Then roll into whichever plate you are choosing to coat the truffle in. Repeat until the mixture is used up.
- Take another 1/4 out the fridge and repeat until it has all been used.
- As stated above store in the fridge for 3 days OR in the freezer and take them out when needed the night before.