Sunday, 13 December 2015

Homemade Truffles with Orange, Cointreau and Pistachio - Recipe

 A last minute chocolate-y treat for a visit to my lovely friends. I had a rummage to see what I had in, and what I could make in the couple of hours I had in between everything else that's going on! I had a bar of white chocolate, a jar of Terry's chocolate orange spread (like Nutella, just even more delicious!), a bit of cream, and then the usual store cupboard ingredients. I read somewhere about easy microwave truffles, so I thought, hmm... that should work!
 
I was really chuffed with my friends' response to these so I thought I'd share the recipe. Although normal truffles are made with dark chocolate, I used the white, and added in extra cocoa. The texture was soft and gooey but no worse for it...
 
 
 
 
Chocolate Orange and Cointreau Truffles
 
Makes: about 20
Prep Time: 30 minutes plus freezing and chilling time (at least an hour)
 
Ingredients:
 
200g white chocolate
2-3 tbsps Terry's chocolate orange spread (of course you can use Nutella)
100 ml double cream
2 tbsp butter
1 tbsp cocoa
1 tsp vanilla extract
Splash of Cointreau (for a bit of naughtiness and so the kids can't have any!)
 
To decorate:
 
Chopped pistachios
Edible glitter
Cocoa powder
 
Method:
 
Break up the chocolate, and in a microwaveable bowl, melt the chocolate, chocolate spread, cream and butter together in 30 second blasts, mixing in between, until it is all smooth and non-lumpy.
 
Allow to cool for about 10 minutes, then stir in the cocoa powder, vanilla and Cointreau.
 
Place in a flat dish and into the freezer for at least half an hour, longer if you have the time.
 
Once the mixture is quite solid (but not rock hard), remove from the freezer, and using a teaspoon make little balls. You can shape them in your hand, so prepare get messy! Ideally a watermelon baller thingy would work perfectly here, or a mini ice cream scoop.
Once you have shaped the truffle, roll it in either chopped pistachios, edible glitter or cocoa.
 
Pop on a tray lined with greaseproof paper and place in the fridge to set until you are ready to eat them. For a quicker setting time, stick them in the freezer for a bit.
 
Store in the fridge, as they lose their shape if they are not kept cool.
 
Gooey. But good.
 
 
 
 
 
 

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