Chocolate Truffles Recipe »

Ingredients:
White Chocolate and Lemon Truffles

- 300g white couverture chocolate
- 1/3 cup thickened cream
- Vanilla extract few drops
- 3 teaspoons finely grated lemon rind
- 1 cup desiccated coconut toasted.

Method:
1. Place cream in a heatproof bowl and boil in microwave.

2. Stir in the chocolate until smooth and add the vanilla essence and lemon rind.

3. Place in fridge until firm enough to roll into balls.

4. Spread coconut in a shallow tray.

5. Take teaspoonfuls of chocolate mixture and roll into balls in your hands. Then roll into toasted coconut and place in chocolate cups and refrigerate.

Ingredients: Tia Maria Truffles

- 300g dark couverture chocolate chopped
- 1/3 cup thickened cream
- 2 Tablespoons Tia Maria
- 100g Cocoa powder

Method:
1. Place cream in a bowl and microwave until boiling.

2. Add chopped chocolate and stir until melted and smooth.

3. Stir in the liqueur.

4. Cover and refrigerate for 1-2 hrs till firm enough to roll into balls and reroll in cocoa.

5. Refrigerate until needed.

Helens Sugar Art Tip ... Variation

The above recipe can be adapted by adding 20g butter to the cream mixture and adding 130g nibbled almonds. Biscuit crumbs may also be added. The truffles are rolled in the almonds and the biscuit mixture rolled into the chocolate. Raisins are also a nice variation.

Another variation is using lime zest and finely chopped chillies. Remember to keep chilli truffles separate from other truffles due to permeation of the chocolates.

These above recipes make around 40 truffles.