Chocolate Truffles
Basic ingredients
250 g dark chololate, chopped into
small pieces
200 ml heavy whipping cream
Flavouring options
5 ml vanilla essence
250 ml chopped mint leaves
30 ml liqueur
5 ml almond essence
Cover options
cocoa powder
chopped nuts
coconut
chocolate vermicili
Method
Simmer cream in a saucepan, while stirring. (If you are using mint leaves, add it now, remove from heat
and leave for an hour, then strain away solids, and simmer cream again.)
Place chocolate in a bowl, Pour hot cream over chocolate, add flavouring, and stand for a few minutes,
then stir until smooth.
Allow to cool, then place in refrigerator until set. Scoop balls with a teaspoon and roll in your hands.
Roll in covering of your choice.
Store in an airtight container in the refrigirator.