Festive Truffle Trio
-courtesy Dairy Farmers of Canada/dairygoodness.ca
Dark chocolate mint truffles:
½ cup (125 mL) 15% cream
1 tsp (5 mL) sugar
18 mint leaves, minced
1 tbsp (15 mL) butter
6 oz (180 g) chopped dark chocolate (approx. 1 ¼ cups)
â…“ cup (80 mL) sifted cocoa powder
Prepare the ganache. In a small frying pan over medium heat, heat the cream and the sugar. Add the mint and let infuse for 15 minutes off the heat.
Put back over the burner and bring to a boil. Add the butter to melt. Pour through a sieve onto the chopped chocolate. Wait 2 minutes and then stir together. Cool and then refrigerate for approximately 2 hours.
Prepare the truffles. Using two spoons, place small spoonfuls of the chocolate ganache about the size of a grape onto wax or parchment paper.
Powder your hands with cocoa and then roll each spoonful into a ball.
Dust with cocoa and refrigerate for at least 1 hour.
White chocolate, lime and pistachio truffles:
¼ cup (60 mL) 15% cream
Finely grated zest of 2 limes
2 tbsp (30 mL) butter
7 oz finely chopped white chocolate (approx. 1
â…” cups)
½ cup (125 mL) shelled pistachios, finely chopped
Prepare the ganache. In a small saucepan over medium heat, heat the cream with the lime zest and let infuse for 15 minutes off the heat.
Put back over the burner and bring to a boil. Add the butter to melt. Add the chopped white chocolate. Wait 2 minutes and then mix together; if the chocolate hasn't melted, warm the mixture up in a water bath for a few minutes. Cool and then refrigerate for approximately 2 hours.
Prepare the truffles. Using two spoons, place small spoonfuls of the chocolate mixture about the size of a grape onto wax or parchment paper.
With the palm of your hands, roll each spoonful into a ball and place directly onto the pistachios to coat well.
Refrigerate for at least 1 hour.
Milk chocolate and hazelnut truffles:
â…“ cup (80 mL) 15% cream
2 tbsp (30 mL) butter
7 oz (200 g) chopped milk chocolate (approx. 1
â…” cups)
½ cup (125 mL) roasted hazelnuts, finely chopped
Prepare the ganache. In a small saucepan over medium heat, heat the cream with the butter and then pour over the chopped milk chocolate.
Wait 2 minutes and then mix together; if the chocolate hasn't melted, warm the mixture up in a water bath for a few minutes. Cool and then refrigerate for approximately 2 hours.
Prepare the truffles. Using two spoons, place small spoonfuls of the chocolate ganache about the size of a grape onto wax or parchment paper.
With the palm of your hands, roll each spoonful into a ball and place directly onto the hazelnuts to coat well.
Refrigerate for at least 1 hour.