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Friday
Nov242006

winter truffles

wintertruffles.jpg

earlier in the month i attended a chocolate truffle workshop, which was kindly arranged by johanna in preparation for this month’s sugar high friday, which she is hosting with the theme of chocolate truffles!

having been to the workshop with johanna i knew i had to participate and the only question was what sort of truffles to make. dipped truffles (when you make the filling then dip them in melted chocolate to coat them) were too time-consuming given i was away at the weekend, so i decided to take a simpler route.

inspired by a hugh fearnley-whittingstall recipe for a chestnut chocolate fridge cake i created some winter truffles.

the flavours of the ginger and cognac hit you first but the sweetness of the dried fruit and chestnuts follow through soon after. they are also intensely chocolatey! if you do have time for dipping i think a white chocolate coating would be a particularly good contrast.

if you don’t have the time or inclination to make your own truffles – my favourite bought ones are the chocolate society’s fresh handmade truffles. but beware, the last person i recommended these to bought a large box using money she “should” have used to buy her young daughter a new pair of shoes…

winter truffles (makes c40)

75g prunes

75g raisins/sultanas (i used m&s mixed jumbo raisins and sultanas)

200g cooked and peeled chestnuts

2” candied ginger, finely grated

3 tablespoons cognac

150g ginger biscuits, finely crushed

150g dark chocolate

125g double cream

4 tablespoons cocoa powder

finely chop (or blitz in a food processor) the dried fruit and chestnuts. mix with the ginger and cognac and leave to one side to let the flavours combine.

melt the chocolate in a bowl placed over a pan of simmering water. heat the cream to boiling point then mix into the melted chocolate, adding the fruit mix and crushed biscuits. the mix will soon thicken – leave to cool.

roll the mix into truffle-sized balls and place on a tray, covered with greaseproof paper, in the fridge.

sieve the cocoa onto a plate and when the truffles are chilled, roll them in this to coat them. store the truffles in the fridge and eat within a few days.

Reader Comments (4)

wow... that's a whole meal in a tiny truffle! what an inspiring idea to combine all my favourite winter flavours (except the spirit at the moment) into one delectable recipe! thanks for participating!
November 25, 2006 | Unregistered Commenterjohanna
thanks johanna - if they'd lasted longer i'd have popped a couple in the post for you to try!
November 30, 2006 | Registered Commenterabby
My comment is a bit delayed, sorry.

I used this recipe to make my own version as Christmas gifts for friends. They loved it!!! I also made some with chilli which went down suprisingly well too.

thanks Abby :-)
January 23, 2007 | Unregistered CommenterAisha
hi aisha, so pleased they were appreciated, chilli sounds like a magical addition.
January 26, 2007 | Registered Commenterabby

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