Give the gift of chocolate truffles, 3 ways, this Christmas.
Cooking Time
Preparation Time :6 Min
Cook Time : 15 Min
Total Time : 21 Min
Ingredients
Serves :
You will need a double broiler, to melt chocolate, for this recipe.
Directions
To make the orange truffles, combine the chocolate, cream, rind and liqueur in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 5 mins or until chocolate melts and mixture is smooth. Cover with plastic wrap and place in fridge for 1 hour or until firm. Roll chocolate mixture into 1 1/2 teaspoon balls. Place on a tray lined with baking paper. Place in fridge for 30 mins or until firm. Place extra melted chocolate in a bowl. Use a fork to dip a truffle into chocolate to coat. Tap fork on bowl to remove excess. Place on tray. Repeat with remaining truffles and chocolate. Place in the fridge to set.
To make hazelnut truffles, combine chocolate and cream in a heatproof bowl. Add Nutella and Frangelico. Place over a saucepan of simmering water. Stir with a metal spoon for 5 mins or until chocolate melts and mixture is smooth. Remove from heat. Add hazelnuts. Stir to combine. Cover with plastic wrap and place in the fridge for 1 hour or until firm. Place cocoa powder in a bowl. Roll 1 1/2 teaspoon of hazelnut mixture into balls and lightly coat in cocoa. Place on a tray lined with baking paper. Place in fridge to set.
To make coconut rum truffles, combine chocolate, cream, rum and essence in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts and mixture is smooth. Cover with plastic wrap. Place in the fridge for 1 hour or until firm. Place desiccated coconut on a plate. Roll 1 1/2 teaspoon of chocolate mixture into balls. Roll in coconut to lightly coat. Place on a tray lined with baking paper. Repeat with remaining mixture. Place in fridge to set.
