Monday, December 20, 2010

Chocolate Truffles

230g Plain GF Chocolate
170ml double cream (or Alpro cream + 1 tsp corn/potato flour)
50g marg.
dash of brandy (dash of brandy)
Cocoa and icing sugar for dusting

  1. Heat cream and butter in a pan until simmering. 
  2. Take off heat and melt in pieces of choc and mix in brandy.  
  3. Leave to cool and set for 4 hrs.
  4. Take spoonfuls of mixture and roll into balls (Wet hands in a flavourless oil first, like sunflower)
  5. Roll in a mixture of cocoa and icing sugar/nuts.

NB: even with the addition of cornflour these turned out quite soft because of the soya cream but the texture is lovely and silky and actually not too rich.  Next time I will try them with the addition of 100g roasted chestnuts to make them more solid.