Page 10 - GOURMET

Chocolate and
coffee-liqueur truffles
(makes 24)
Ingredients:
400g milk chocolate, coarsely chopped
500g chocolate mud cake, broken
200ml cream
80ml coffee liqueur (e.g. Tia Maria)
1. Mix chocolate, cream and liqueur in
a bowl over a pot of simmering water, until
the chocolate melts. Don’t fill the pot with so
much water so that it touches the bowl.
2. Remove the bowl from the pot and
mix in broken-up mud cake, until well
distributed.
3. Chill for two to three hours or
overnight, until firm and thick.
4. Line a large baking tray with baking
paper.
5. Remove mix from fridge and scoop
out about 1.5 tablespoons of mixture from
bowl. Roll between your hands to form a
small ball. It should be just smaller than a
golf ball. Place on the baking paper, in
rows, and repeat until all of the mixture is
gone.
6. Refrigerate mixture for at least two
hours to firm up again.
10 Independent Media Inspiring Minds
This one has
a few tricks:
1. Ensure the mixture is quite thick
(add more cake or melted chocolate if
necessary), or the whole thing will melt
into the dipping chocolate.
2. Ensure the mixture is well chilled,
or again, the whole thing will melt into
the dipping chocolate. Dip in batches,
refrigerating the rest, if necessary.
3. You may be tempted, but don’t
freeze the mixture prior to dipping,
this will cause the chocolate to crack
when the mixture defrosts inside the
chocolate. This can also occur if you
freeze the dipped chocolates, too.
4. Mud cake can vary greatly
between types in moistness, which will
in turn vary the consistency of your
mix. Use judgment to get a thick, not-
too-sticky mix by varying the quantity
needed. The more moist the cake, the
more you may need.
5. Keep mud cake cutoffs from
throughout the year and freeze until
you want to make truffles. Just defrost
and mix in!
6. If you’re not fussed about the
chocolate pudding look, after you’ve
rolled and chilled the balls, you can
roll them in anything you’d like, such
as desiccated coconut, chocolate
sprinkles, chocolate flakes, finely
chopped nuts, depending on the flavor
of the truffle and your preferences.
This will be easier than dipping and
decorating.