Assorted Chocolate Truffles

This year for my annual Christmas treats I decided to make truffles in various styles. The recipe is

quite simple, but they take a little bit of time and detail to assemble. Featured truffles include: chocolate coated with pistachios, chocolate coated with hazelnuts, pure chocolate, and white chocolate with cranberries, shortbread,

and a hint of orange zest. ( I used vanilla extract for the nut-coated truffles and some espresso for the pure chocolate ones.)

Truffles can be refrigerated for 3 days or frozen for up to one month. Makes approximately 50-60 truffles. For the Dark Chocolate Truffles: 14 oz/400g good quality chocolate (60% cacao), chopped 150 ml double cream (heavy cream) 2 tbls amaretto liqueur (optional) 1 tsp vanilla extract (if you aren't using amaretto) 50g pistachios, shelled, toasted and chopped 50g toasted hazelnuts, chopped Cocoa powder as needed Melt chocolate and cream together in a bowl over a saucepan of simmering water. Once the chocolate has almost melted, remove from the heat and stir in the amaretto or vanilla extract. Cool and refrigerate for 3-4 hours or overnight. If you chill the mixture overnight, be sure to remove it from the fridge 40 minutes or so before molding. Using a teaspoon or melon baller, scoop out the chocolate and roll into balls.

Have three trays ready, each filled with the pistachios, hazelnuts and cocoa powder. Divide several truffles between each tray and shake to coat. Repeat with the remaining truffles. Chill until needed and bring to room temperature before serving. For the White Chocolate Truffles: 14 oz good quality white chocolate, chopped 150 ml double cream (heavy cream) 2 tsp grated orange zest 3 walkers shortbread fingers, roughly crushed 1/2 cup dried cranberries, roughly chopped Powdered sugar as needed Melt chocolate and cream together in a bowl over a pan of simmering water. Once the chocolate has almost melted, remove from the heat and stir. Once cooled slightly, stir in the orange zest, shortbread and cranberries. Once mixture has cooled, refrigerate until firm. Unlike the dark chocolate mixture, this one can be rolled into balls straight from the fridge after overnight refrigeration. Roll into balls using a teaspoon or melon baller and coat in powdered sugar. Chill until needed.

#truffles #chocolate #candy