I reckon the best thing about baking is being able to create something delicious, and then share that with family/friends, and just watching them enjoy it. It’s really something special, hey?
Well, after work on Sunday, I could not be stuffed baking anything, so I decided to just make truffles. No special occasion, but I’ve just been compulsively buying dark chocolate to kind of give myself an excuse to use it. I was also inspired by this post on Jane’s Patisserie, and wanted to experiement around with some flavours.
Also, apparently you can get the same satisfaction from sharing home-made truffles as you get from sharing a home-baked cake. I took my truffles in to work with me today, and everyone loved them, so I thought maybe it was worth sharing the recipe here (especially since I also got a few recipe requests)
Truffles are amazingly easy to make, which makes me like them even more. I’d previously made a chocolate cake with lime and coconut, so I figured the same thing should work in truffle form (not sure if it still counts as an experiment then, but oh well…)
As well as being easy to make, there were only four ingredients:
- ~165mL coconut cream (I just happened to have a small tin in the pantry that was exactly this amount. I weighed it in the tin to be ~200g, which, yes, is kind of a meaningless value since I didn’t weigh the empty tin)
- ~365g dark chocolate (I’ve put the “approximately” tilde on this one because I ate a bit of the chocolate before it went in. You’ve got to check for quality, right?)
- ~2 tsp Gin Gin & Dry lime powder (I assume lime zest would work fine as well)
- enough dessicated coconut to coat truffles
All I did was heat the cream with the lime powder on a low heat until it was just about to boil. Then I took it off the heat, and added the chocolate, stirring until it all melted. It was then a simple case of pouring it into a lined container, and waiting for it to set (I left it overnight). Once set, because I was too lazy to scoop them out individually, I just cut them into squares, and kind of rolled them into ball-like shapes while coating them in dessicated coconut.
Here’s a photo (but it’s not very good because I took the good ones to work, and completely forgot to take a photo, so these are the few random pieces I kept at home)
I’m not a truffle expert (yet) but I assume you can just adjust the cream/chocolate ratio depending on whether you prefer the truffles softer/harder. The ratio I used seemed to give a satisfyingly rich truffle.