Chocolate Truffles Recipe

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<div class="bar">Chocolate Truffles</div>
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<b>Ingredients</b>-
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<p>250g good dark chocolate ( at least 70% cocoa) / broken into small pieces.</p>
</li>
<li>
<p>250ml double cream</p>
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<li>
<p>50g unsalted butter / dice up and bring to room temperature (till it's soft, do not let it melt)</p>
</li>
<li>
<p>1/4 heaped teaspoon of instant coffee granules</p>
</li>
<li>
<p>cocoa powder to dust</p>
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</ul><b>Method</b>-
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<li>
<p>Put the cream into a saucepan and bring it up to boiling point.</p>
</li>
<li>
<p>Put the chocolate and coffee into a mixing bowl and slowly pour  the boiling cream onto the mixture. Gently stir until all the chocolate  has melted, then leave to cool for approx 2-3 min.</p>
</li>
<li>
<p>Add the butter lumps and continue to stir gently. When you are  done the ganache should have the consistency of mayonnaise and not have a  oil slick floating on the surface.</p>
</li>
<li>
<p>Let your mixture cool for at least 3 hours in the fridge, or best to leave over night in a cool airy room.</p>
</li>
<li>
<p>Make sure your hands are cool, then spoon a little bit of the  mixture into your hand and shape to desired size. Finally roll the  chocolate balls in some cocoa powder</p>
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<h3>MamaBear</h3></div>
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Courses: Desserts
Ingredients and Method:
Occassion and Cooking Style: Holidays and Events
Ingredients:

250g good dark chocolate ( at least 70% cocoa) / broken into small pieces.
250ml double cream
50g unsalted butter / dice up and bring to room temperature (till it's soft
do not let it melt)
1/4 heaped teaspoon of instant coffee granules
cocoa powder to dust

Method:
1. Put the cream into a saucepan and bring it up to boiling point.
2. Put the chocolate and coffee into a mixing bowl and slowly pour the boiling cream onto the mixture. Gently stir until all the chocolate has melted, then leave to cool for approx 2-3 min.
3. Add the butter lumps and continue to stir gently. When you are done the ganache should have the consistency of mayonnaise and not have a oil slick floating on the surface.
4. Let your mixture cool for at least 3 hours in the fridge, or best to leave over night in a cool airy room.
5. Make sure your hands are cool, then spoon a little bit of the mixture into your hand and shape to desired size. Finally roll the chocolate balls in some cocoa powder
MamaBear
Tags: christmas chocolate

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