Thursday, 3 March 2011

Truffles, Truffles, Truffles!

Yum you just got to love truffles! I stumbled across these fantastic recipes for 7 different types of truffles in the Good Taste Magazine in December 2009 and it has taken me this long to get around to blogging them! Very slack. But if you have a party or want to make a beautiful homemade gift for a friend then these are easy and fantastic.

There are seven kinds

Cake truffles
  1. Hazelnut and White Chocolate
  2. After-dinner Mint
  3. Jaffa
Chocolate Truffles
  1. White Chocolate
  2. Rocky Road
  3. Baileys
  4. Dark Chocolate and Rum
Cake Truffles - they all use the same method just different ingredients.

Method
  1. Process the cake in a food processor
  2. Place the chocolate in a bain-marie until smooth and melted
  3. Add the chocolate and the liqueur to the food processor and process until combined
  4. Line a tray with non stick paper and roll 2 tsp full of mixture into balls
  5. Place in the fridge for 30 minutes
  6. Place the melts in a bain-marie and stir until smooth
  7. Line a second tray with non stick paper
  8. Using a fork dip each truffle into the chocolate and place on the new tray
  9. Set in the fridge

Hazelnut & White Chocolate
460g plain sponge cake, coarsely chopped
100g white chocolate coarsely chopped (add at step 2)
2 tbsp Frangelico
100g dry roasted hazelnuts, finely chopped
375g white melts
80g hazelnut meal (roll into the meal after making into balls at step 4)

After -dinner Mint
480g Double Choc Chip Butter Cake, coarsely chopped
125g Peppermint Aero bar, coarsely chopped (add at step 2)
2 tbsp Kahlua
2 x 35g Peppermint Crisp bars, coarsely chopped
375g Dark Melts
35g Peppermint Crisp Extra, coarsely chopped to decorate (top each truffles after dipping into chocolate)

Jaffa
450g Maderia Cake, coarsely chopped
100g Lindt Excellence Intense Orange Dark Chocolate, coarsely chopped
2 tbsp Cointreau
375g Milk Melts
Mixed Peel to decorate (top each truffle after dipping into chocolate)

Chocolate Truffles - they all use the same method just different ingredients.

Method
  1. Place the chopped chocolate and cream in a bain-marie and stir until smooth
  2. Place in the fridge for 4 hours, or until firm enough to roll
  3. Line a tray with baking paper
  4. Roll 2 tsp full of mixture into balls and place on tray
  5. Refrigerate for 1 hour
  6. Place the Melts in a bain-marie, stir until smooth
  7. Line another tray with baking paper and using a fork dip each truffle into the chocolate
  8. Allow to set for ten minutes
White Chocolate
2x 220g pkts white chocolate, coarsely chopped
80ml thickened cream
20g desiccated coconut (add at step one)
2 tbsp Malibu (add at step 1)
375g White Melts
shredded coconut to decorate (sprinkle over the top after dipping in chocolate at step 7)

Rocky Road
2 x 220g milk chocolate, coarsely chopped
125ml thickened cream
2 tbsp Tia Maria (add at step 1)
150g mini marshmallows (add at step 1)
80g glace cherries, chopped (add at step 1)
200g peanuts, chopped (roll balls in chopped peanuts after dipping in chocolate at step 7)

Baileys
220g dark chocolate, coarsely chopped
220g milk chocolate, coarsely chopped
80ml thickened cream
2 tbsp Baileys (add at step 1)
100g chocolate sprinkles (roll balls in sprinkles after at step 4. There is no chocolate dipping in this version)

Dark Chocolate and Rum
2x 200g dark chocolate, coarsely chopped
125ml thickened cream
2 tbsp Rum (add at step 1)
375g Dark Melts
100g White Melts, melted (after setting the balls at step 8 drizzle the melted white melts over the top of each truffle)

Brioche

Every Monday morning I have morning tea with some of the mothers from 4 year old kinder, and even though our children are now at school we are continuing the tradition. We meet at Laurent a beautiful french bakery and often are to be found having Brioche of some kind whether it be plain, sugar dusted or glazed. Nothing beats a great Brioche! So I decided that actually making Brioche couldn't be that hard and I was right! Here is my fool proof recipe, and you can even make it in the bread machine, gotta love that! The girls just love them!

Ingredients

1/4 cup milk
3 tbsp water
1/3 cup butter, melted
2 egg yolks, beaten
2 cups bread flour
1/3 cup sugar
1/2 tsp salt
3 tsp yeast
1 extra egg, beaten, for glazing

Method
  • Put ingredients into bread pan as listed above
  • Run bread machine on dough cycle
  • Preheat oven to 160 degrees
  • Grease a 12 cup muffin tin
  • Divide the dough into 16 balls of equal size
  • Remove 4 of the balls and divide each into 3 smaller balls
  • Place one of the 12 balls into each muffin cup, create a hollow using your finder on the top and place a smaller ball in the indentation.
  • Refrigerate for 2 hours
  • Remove from fridge and place in a warm location and allow to rise for 40 minutes or until double in size
  • Lightly brush with the beaten egg
  • Bake for 25 minutes or until golden.
  • Serve warm or cold.