Not this year! I came across the perfect Christmas present recipe – truffles! Everyone loves a little ball of gooey chocolate joy. Thanks this fantastic ‘make your own’ idea from a fellow foodie, my dad buying dilemma is over. I made so many, I had truffles bursting out of my ears.. With well enough for the whole family and all my friends and even a few enemies (it was xmas eve, I was in the pub and feeling the love).
You can make the truffles in a few hours, package them up and voila! A thoughtful Xmas gift involving only one trip to Sainsburys.
I created my own take on this great little recipe, after being inspired by fellow journo Monica and another food blog. It really is incredibly simple, economical and very delicious. Be warned however, these things are quite intense and there’s probably about five million calories per blob. They are definitely worth it though- and the idea after all is these little fat-laden parcels away as presents, they are not for you to gorge on remember.
Right. Lets get cracking, time is ticking. Here is my truffle recipe,
- Makes: (about) 70 Truffles
- 600g Dark chocolate
- 600ml Double Creme
- 6 Tablespoons, unsalted butter
- (do as you please) I went for…
- White chocolate
- Cocoa powder
- Coloured Icing (to make your chocolates into mini Christmas puddings!)
Break up the chocolate into pieces and put in a bowl.
- Heat the creme and butter on a medium heat and bring to the boil.
- When the mixture is ready, pour on top of the chocolate and mix together.
- Extras: At this point you can also throw in some alcohol or some crumbled up Christmas pudding (if you like that sort of thing…)
- Leave to stand for five minutes.
- Whisk the mixture for two minutes until smooth.
- Cover and put in fridge until it has hardened (around two hours)
- When ready, spoon out little blobs of chocolate. You can use a melon baller/ice cream scoop to help you, if not just use your hands.
- Toppings: Pour out some cocoa powder on a plate and roll a truffle in that.
- Grate some white chocolate or use icing sugar- get creative with it all!
- Christmas pudding truffles: melt some white chocolate and with a teaspoon carefully put a bit on top of your truffles to create the ‘flowing custard’ effect.
- Leave to cool for a minute. To create the holly, use ready made coloured icing (bit of a cop out!), knead it, roll it out and then create the leaf shapes using a sharp knife. Roll out little red ‘cherries’ and place them all on top of the white chocolate. Amazing.
I bought the dinky cupcake holders in Marks and Spencers. You can probably buy them elsewhere though.
We begged a few friendly chocolatiers to kindly give us a few truffle bags: worked.
Alternatively,Clinton Cards sell some clear plastic sheets that you can use to wrap up some chocolates in. Secure with a ribbon.
Taste: As said before- very rich, but tastes great. Guaranteed to feel sick if two or more is eaten in a row though.
Cost: Very economical Christmas presents
Looks: Really professional, we were very smug about the whole thing. The Christmas puddings ones look especially good.