Christmas truffle recipes?

Chocolate truffles -

Ingredients

200g/7oz good quality dark chocolate which contains at least 70% cocoa

200g/7oz double or whipping cream

small amount unsalted butter(optional, butter gives the truffles a longer shelf life)

cocoa powder, for dusting

It would be good to have a cooking thermometer to check the temperature of your truffle mixture during preparation.

Method

1. Finely chop your chocolate to achieve an even melting.

2. Cut your unsalted butter into small hazelnut-sized pieces and again bring it up to room temperature at 20C/68F. But do not allow the butter to melt.

3. Warm your mixing bowl to about 37C/99F or a little higher, it should feel hand hot.

4. Heat your whipping or double cream gently until just boiling. Immediately drizzle a quarter of the cream into the centre of your chocolate. Mix the cream into the chocolate to make the ganache, add more cream a little at a time, gradually working outwards as the mixture develops just like mayonnaise.

5. Blend in your softened butter when your mixture is just about 37C/99F. You should aim to achieve the consistency of mayonnaise to ensure a perfect result.

6. Cool your mixture at 15C/59F, overnight in a cool airy room is best.

7. Form your desired truffle shape.

8. Dip into liquid tempered chocolate if you want to keep the truffles for more than two days and finally roll in cocoa powder. Or simply roll in cocoa powder and eat!

Christmas pudding truffles -

Ingredients

175g/6oz digestive biscuit crumbs (or other vegan biscuits)

50g/2oz raisins, chopped

50g/2oz roasted hazelnuts, chopped

50g/2oz ground almonds

75g/3oz blackcurrant jam

1 orange, zest only, chopped very finely

To taste:

dark rum or brandy

150g/5oz plain chocolate (vegan)

To decorate:

white marzipan, angelica and glace cherries

Method

1. Mix the biscuit crumbs, raisins, nuts, jam and orange zest together in a bowl.

2. Add sufficient rum or brandy to make a fairly stiff mixture.

3. Form the mixture into walnut sized balls.

4. Melt the chocolate in a bowl over a pan of hot water. Coat each truffle individually and rest on a foil covered board until set.

5. Decorate the top of each truffle by taking small pieces of white marzipan and rolling it out into an uneven shape, then press onto the top of each truffle to resemble icing. Add bits of glace cherry to resemble berries and angelica to represent holly.

I did this recipe last christmas and was a HUGE hit..hopefully it will go over well with you..Delicious..

Ingredients:

1/2 cup semisweet chocolate pieces

1 teaspoon instant coffee granules

2 tablespoons water

2 tablespoons light corn syrup

2 teaspoon vanilla extract

1 cup finely crushed chocolate wafer cookie crumbs

1/2 cup sifted powdered sugar

1/2 cup finely chopped blanched almonds or macadamia nuts

more finely chopped blanched almonds, macadamia nuts, or cookie crumbs for coating

Preparation:

In top of double boiler over hot water, combine chocolate chips, coffee granules, water, corn syrup, and vanilla. Stirring frequently, heat until chocolate is melted. Beat with electric hand-held mixer or whisk until smooth; remove from heat. Stir in the cookie crumbs, powdered sugar, and nuts. Mix until well blended; let stand for about 10 minutes, until cool enough to handle. Shape mixture into small balls; roll in finely chopped nuts or chocolate cookie crumbs. Place truffles on waxed paper; cover loosely and chill overnight. Store in a tightly covered container.

Makes about 3 to 4 dozen chocolate truffles.