With cakes n chocolates n cookies in the air… yummmy truffles too join them in spreading happiness…
Chocolates are loved by all and I am no exception. I love chocolates in any form be it plain or fruit n nut or Bounty or Truffle or any other.
Long ago, it was just store bought chocolates from some famous brands. But then Chandrika came into my life as my friend cum mentor. She taught me making cakes and chocolates. She was literally a God Sent angel who was there with me for few years only but in those few years, she gave me the gift of life. I owe my baking skills and chocolate making to her only.
Having learnt the art of chocolate making from Chandrika, I was on a roll. Made lot many varieties of chocolates. In those days, chocolate making was my passion and enjoyed making huge quantities of chocolate . Even now I make chocolates, but occasionally. Chandrika is not with me now, but the memory of those days still thrills me. Wherever she is, my good wishes are with her.
I use dark chocolate or chocolate compound for making my chocolates. It is tempered (melted), and then again set into moulds after adding flavourings and fillings. Tempering of chocolates requires skill and one needs to be careful while doing so, otherwise you may end up wasting the entire chocolate.
Chocolate truffles are, however, the easiest to make. These require neither any moulds nor melting it in the double boiler.
Moreover, you can make these truffles as per your liking, adding what you like most. You can mix any number of things like nuts, biscuits, desiccated coconut, cornflakes, dried fruits etc flavour with cinnamon, rum/brandy and brown sugar. Feel free to adjust the quantity of nuts and biscuits as per your choice.
Then a mix of cream and chocolate is added to it. These chocolate truffles remain soft only because of the presence of cream in it.That’s it. This mix is then formed into balls and coated with confetti etc. while forming balls your hands may get little chocolate but that should not be a problem, I think.
These truffles are the easiest to make. Nothing can go wrong with it.
You can make these truffles look beautiful by rolling them in a variety of things.
These truffles are perfect for gifting or for satiating your sweet cravings. Very little sugar is added in these truffles. Even this can be avoided if using sweet biscuits.
Addition of rum and cinnamon make these truffles apt for the Christmas season. I add either rum/brandy or substitute it with honey depending upon for whom I am making these truffles. So, you are free to choose any of the two.
Let’s see the simple recipe for making Christmas Truffles…
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Passive Time: 30 minutes
Yields: 10 to 12 Truffles
6 Pc Marie Biscuits, crushed (See Note 1)
1/4 Cup Mixed Nuts, Roasted and chopped(almonds, cashews, raisins, walnuts etc) (See Note 2 & 3)
1 Tbsp Brandy/Rum/Honey
2 Tbsp Brown Sugar (See Note 4)
Few Drops Almond Essence
1/2 Tbsp Cinnamon Powder
2 Tbsp (30 g) Cream (See Note 5)
60 gms Dark Chocolate (See Note 6)
- Crush biscuits using a rolling pin.
- Roast nuts and crush them. Add raisins, dates etc.
- Break the dark chocolate into small pieces. It is broken or crushed so that it melts easily.
- Heat cream in a pan on medium flame. When starts bubbling around the edges, switch off the flame, add broken dark chocolate, now without mixing, just cover it. The heat of the cream is enough to melt the chocolate.
- Till the chocolate gets melted, you do the other preparations.
- In a bowl, take crushed biscuits, chopped nuts, brandy (or rum or honey), brown sugar, almond essence and cinnamon powder. and mix nicely.
- By now, chocolate must have melted, stir until smooth.
- Add this chocolate to the dry mix.
- Mix properly and keep this in the refrigerator for 15 to 20 minutes or till firm. Do not try to form balls now as it will be very moist at this stage.
- After some time in the refrigerator, chocolate will set partially. Then form balls.
- Now coat these balls with any of the following:
- Desiccated Coconut
- Chocolate Sprinkles
- Mix of cocoa+castor sugar+ finely chopped nuts
- Dried Rose Petals, crushed
- Icing Sugar
12. Serve with love or gift to your loved ones…
- You can take leftover biscuits also, provided they are not salty.
- Roasted nuts taste better, however, you can take plain nuts also.
- Add whatever variety of nuts you prefer (or available in your pantry while making these) like almonds, cashews, walnuts, peanuts, raisins, dates, figs, dried apricots, prunes etc.
- You can omit brown sugar, especially if the biscuits are sweet.
- You can take normal dairy cream or heavy whipping cream, whichever is easily available. I used Amul’s tetra pack.
- Take dark chocolate compound or dark chocolate, any of the two.
Detailed Recipe with Step By Step Pics
Crush biscuits using a rolling pin.
Roast nuts and crush them.
Break chocolate into small pieces.
In a pan, heat cream. When starts bubbling around the edges, switch off the flame and add broken chocolate pieces
In a bowl, take crushed biscuits, chopped nuts, brandy (or rum or honey), brown sugar, almond essence and cinnamon powder. and mix nicely.
Mix nicely and add melted cream chocolate.
Mix nicely and keep in the refrigerator for 15 to 20 minutes.
After 20 minutes, take out and form balls.
Roll these balls in any of the following.
Serve or Gift to your loved ones….
Use white chocolate instead of dark chocolate.
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