Chocolate truffles
- 200 grams good quality dark chocolate
- ¼ cup plain cream
- 1 ½ tablespoons brandy (optional)
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ¼ cup fruit mince
- 1 tablespoon glace’ ginger - finely chopped (optional)
- 1/3 cup walnuts – roughly chopped
- zest of 1 orange
- ½ cup digestive or malt biscuit - finely crushed
- 1 ½ cups of either cocoa, shredded coconut or finely crushed walnuts for coating the outside of the truffles
Break the chocolate into chunks and place in a heatproof bowl suspended over a pot of simmering water on the stove. Once melted, remove from heat and immediately stir in the cream until combined. Mix in the remaining ingredients. Set aside and allow to cool to room temperature. Using a teaspoon as a quantity guide and mould, shape the mixture into balls or logs (coat fingers and hands in icing sugar to stop the mixture sticking.) To finish, roll in cocoa, coconut or walnuts. Refrigerate for 40 minutes.
Makes 20