What I like most about truffles is, they are easy to make and you can let your imagination do the rest! The last time I made truffles, I followed the recipe, but this time it was a real impromptu. I made two types of truffles. The first ones were with hazelnut and white chocolate dip, and the second ones have ganache with raisins and a classic cocoa dip.
You can add whatever you like to your ganache: candied orange peel, candied ginger, raisin, almond, hazelnut, walnut, orange zest, lemon zest, red pepper, and so on.
White-Hazelnut and Dark Truffles
makes 20 truffles
Ingredients:
- 200 gr (7 oz.) dark chocolate
- 200 gr (7 oz.) heavy cream
- handful of chopped hazelnuts (for white truffles)
- handful of raisins (for dark truffles)
For dipping:
- 100 gr (3.5 oz.) white chocolate, melted (for white truffles)
- ½ cup chopped hazelnuts (for white truffles)
- 100 gr (3.5 oz.) milk chocolate, melted (for dark truffles)
- cocoa powder (for dark truffles)
Directions:
Heat the cream in a pan until it starts to boil.
Remove the pan from heat, and add the dark chocolate. Stir well until all the chocolate is melted.
Divide the ganache into two parts. Add hazelnuts to the first part and raisins to the second part. Spread each part thinly to a pan with parchment paper, and let them cool in the refrigerator for an hour.
Take a piece from the ganache with a little spoon, roll with your hand and form little balls, and dip each ball to white chocolate and hazelnuts, or milk chocolate and cocoa powder.
Keep the truffles in the refrigerator.
New Year Treats Part 2: White-Hazelnut and Dark-Raisin Truffles
What I like most about truffles is, they are easy to make and you can let your imagination do the rest! The last time I made truffles, I followed the recipe, but this time it was a real impromptu. I made two types of truffles. The first ones were with hazelnut and white chocolate dip, and the second ones have ganache with raisins and a classic cocoa dip.
You can add whatever you like to your ganache: candied orange peel, candied ginger, raisin, almond, hazelnut, walnut, orange zest, lemon zest, red pepper, and so on.
White-Hazelnut and Dark Truffles
makes 20 truffles
Ingredients:
- 200 gr (7 oz.) dark chocolate
- 200 gr (7 oz.) heavy cream
- handful of chopped hazelnuts (for white truffles)
- handful of raisins (for dark truffles)
For dipping:
- 100 gr (3.5 oz.) white chocolate, melted (for white truffles)
- ½ cup chopped hazelnuts (for white truffles)
- 100 gr (3.5 oz.) milk chocolate, melted (for dark truffles)
- cocoa powder (for dark truffles)
Directions:
Heat the cream in a pan until it starts to boil.
Remove the pan from heat, and add the dark chocolate. Stir well until all the chocolate is melted.
Divide the ganache into two parts. Add hazelnuts to the first part and raisins to the second part. Spread each part thinly to a pan with parchment paper, and let them cool in the refrigerator for an hour.
Take a piece from the ganache with a little spoon, roll with your hand and form little balls, and dip each ball to white chocolate and hazelnuts, or milk chocolate and cocoa powder.
Keep the truffles in the refrigerator.