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Monday, February 20, 2012

Dark Chocolate Truffles

Dark Chocolate Truffles



• 300ml double cream
• 1 T. unsalted butter
• finely grated zest from 1 orange
• 300g good-quality dark chocolate (70% cocoa solids), broken into small pieces
• a pinch salt
• a splash of brandy
• a handful of mixed nuts (pecans, toasted almonds, pistachios and hazelnuts)
• 3 tablespoons cocoa powder, to serve
• 1 pack biscotti, to serve

Put the cream in a pan over a medium heat and let it heat up (not boiling). As soon as tiny bubbles start to appear, add the butter (and the orange zest if desired). Once the butter has melted, pour this hot mixture over the chocolate pieces, whisking as you go, so the chocolate melts slowly. If the mixture splits slightly, don’t worry, you can bring it right by adding a few drops of boiling water.

Add a pinch of salt to the mixture! Stir in a splash of brandy if desired.
When completely melted and smooth, pour your melted chocolate mixture into the refrigerator for about 2 hours to set. About 30 minutes before you’re ready to make your truffles, take chocolate out of the refrigerator and let the chocolate warm up to room temperature.

Put your mixed nuts into a plastic bag and use a rolling pin to break them up finely. Spread the nuts and cocoa powder onto sheets of waxed paper. Put several teaspoons in a cup filled with boiled water for scooping the chocolate. Dip rounded teaspoons of chocolate in the cocoa or nuts and place on wax paper.
makes about 50 teaspoon-sized truffles

from Jamie Oliver - says it is healthy

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