Hand made, decadent truffles for carnival that was what I’d made today! I used the best Belgian chocolate for the base and I prepared pralines. I made them with dark and milk chocolate and filled with ganache, buttercream and nut pastes. Then I simply dusted them with cocoa powder, (others with confectioners’ sugar), and decorated with finely chopped nuts, pistachios etc. Some of them I coated in melted chocolate. See the result!
Ingredients: 1 cup heavy cream, 10 oz fine quality bittersweet chocolate (or semi-sweet) 5 tbsp not salted butter, cut into small pieces, 3 tbsp brandy, whisky or other liqueur
To finish: unsweetened cocoa for dusting, dried orange or lemon zest, finely chopped pistachio, 14 oz bittersweet chocolate, nuts etc..
- 1. In a saucepan over medium heat bring cream to a boil. remove from heat add chocolate all at once. Stir gently until melted. Stir in butter until melted. then stir in brandy. Strain into a bowl and cool to room temperature. Cover and refrigerate for 4 hours or overnight.
- 2. Using a small ice cream scoop, melon baller or tablespoon, scrape up mixture into 20 large balls or 30 medium balls and place on a wax paper-lined cookie sheet.
- 3. If dusting with cocoa sift a thick layer of cocoa on to a dish or pie plate. Roll truffles in cocoa, rounding them between the palms of your hands. do not worry if the truffles are not perfectly round..(looks more authentic)
- 4. Alternatively, roll in very finely chopped pistachios. Refrigerate for up to 10 days or freeze for up to 2 months.
- 5. If coating with chocolate do not roll in cocoa or nuts but freeze for 1 hour. Temper chocolate. you can cover with melted chocolate then refrigerate immediately. In a small bowl, melt chocolate by either method. Using a fork, do truffles into melted chocolate, one at a time, tapping fork on edge of bowl to shake of excess. Place on a parchment paper or waxed paper. If chocolate begins to ticken, reheat gently until smooth. Refrigerate.