5 chocolate truffles to start the New Year right! (GF)
Watch the video here: https://www.youtube.com/watch?v=3JUwq4Y3UIc
1. Dark chocolate and orange
1. Start by juicing the orange. Remove the remaining flesh, then slice the left over peel in half. Grate the first half to collect the zest then slice up the other half into small pieces. Place the orange zest into the cream along with 1 tbsp of the orange juice.
2. Now we're going to candy the orange peel pieces. Throw the peel into some boiling water and leave for a couple of minutes before draining. This is to make the peel less bitter (if you're scared it will taste bitter you can repeat the process a couple of times). Then pour the sugar and water into a non-stick frying pan and heat until the sugar has dissolved and you've got a slightly golden liquid. This shouldn't take very long. Â Add in the blanched orange peel and using a wooden spoon or spatula cover them with the sugar syrup. Keep them on the heat until the syrup thickens, taking care not to burn it. Take the pieces out when strands of the sugar syrup set immediately and are brittle. Place the candied orange to set on a non-stick sheet then store in an airtight container in the fridge.
3. Chop the chocolate up into chunks and boil the liquid cream. Pour the cream over the chocolate, let sit for a minute then stir. If the chocolate doesn't melt completely to form a smooth homogenous mixture, place it in the microwave for 20seconds or so. Stir together, add in the butter and the potato starch. Stir well to form a homogenous paste. Add in 1 tbsp of the unsweetened cacao powder and stir it in thoroughly.
4. Cover with some cellophane and refrigerate for a couple of hours.
5. When you take it out it should hold its shape but still be malleable. If it is too runny add some potato starch and cacao powder, if it is a little too hard let it warm up a little until it is malleable. Then scoop up about 1tbsp worth of the mixture, and roll it around one of the candied orange peel pieces. Then you can roll it into the cacao powder and continue until all the mixture is used.
6. Store in the fridge.
2. Milk chocolate and peanut
1. Start by placing about 3 tbsps of the peanuts into a blender and crush them until they turn into a powder.
2. Next separate out about 10 whole peanuts and put them aside for later.
3. Roughly chop up the rest of the peanuts and keep them in a separate bowl.
4. Now repeat the same process as with the last truffles: chop up the chocolate, heat up the cream and mix with the chocolate. Once that forms a nice homogenous mix add in 3tbsps of the powdered peanuts and stir in well.
5. Cover with some cellophane a refrigerate for a couple of hours.
6. Once the mix has set, scoop out about the equivalent of 1 tbsp, roll around a whole peanut and then roll into the chopped peanuts.
7. Store them in the fridge.
3. White chocolate and coconut
1. Once again, chop the chocolate into chunks, bring the cream to a boil and pour over the chocolate to melt it. Stir together until it forms a homogenous mixture then stir in the coconut flour thoroughly.
2. Cover and refrigerate for a couple of hours.
3. Scoop out 1tbsp portions, roll around a cashew nut and roll in some desiccated coconut.
4. As always, store them in the fridge.
4. Milk chocolate and macadamia
1. Start by roughly chopping up the macadamias.
2. We're going to repeat the same process as with the orange peel to caramelise the macadamias by pouring the sugar and water into a frying pan, adding the nuts once a syrup has formed and keep on the heat until the syrup is brittle when cooled. Remove the nuts from the pan and layer onto a non stick sheet and let cool, then break into pieces and store in an airtight container in the fridge.
3. Then chop up your chocolate and cover with boiling cream. Stir until it is nice and smooth then add in the potato starch and mix well once more.
4. Cover and refrigerate for a couple of hours.
5. While it's setting, de-pit the dates and chop them in half.
6. Once the chocolate is ready, scoop out about 1tbsp worth of mixture and roll around half a date then roll into the caramelized macadamias.
7. Again, store in the fridge
5. Dark chocolate and ginger
1. Peel the ginger root using a spoon then chop up into small cubes. Â Then repeat the caramelising process in the frying pan with the sugar and water. Once again laying them out on a non stick sheet and storing in an airtight container in the fridge until you need them.
2. Then repeat the truffle making process of chopping up the chocolate, mixing with cream until smooth and then stirring in the potato starch and the powdered ginger.
3. Cover and place in the fridge for two hours.
4. Next scoop out 1tbsp at a time, roll around a piece of the candied ginger and then finally roll in the cacao powder
5. Finally, store in the fridge!
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