Janey’s Choc Truffles

Chocy yumminess

I like yummy foods! So these chocy’s fit the bill exactly, especially with Christmas coming up, mind you they are good at any time of the year!

Ingredients

150g of good quality chocolate,

(I tend to use 70% cocoa   Lindt –  you can use a higher percentage, depends on your taste)

150ml of double cream

25grms of unsalted butter

2 tablespoons of natural Greek yoghurt (I tend to use heaped spoons)

Method

1. Melt your chocolate in a bowl over a saucepan of water, (don’t let the water come in contact with the chocy)

2. When melted add the butter, the double cream, allow to melt and mix in with a spoon or spatula

3. Then add the yogurt

4. Use a handheld mixer and blend until thick, shiny & creamy.

You can at this point divide you mixture into 2 or 3 portions and add your favourite liqueur or brandy, 1 tablespoon should be ok

5. Place in a fridge until cool (I don’t suggest you leave it to long as it is very difficult to roll into balls)

6. Wear a pair of disposable gloves if possible, you will have chocy hands otherwise. I use a small ice cream scoop and make balls of the mix

7. Place on a silicone paper until they are all done.

8. Now choose what you want, to coat the truffles

a. cocoa powder                    c. dark chocolate coating/ white choc coating

b. ground almonds                d. icing sugar ( if you are going to eat them quite quickly!)

Dark Chocolate coating

1 50 grms of 70% + chocolate

2. 2.50mls or half a teaspoon of oil

Melt the chocolate over hot water as previously done, add the oil and stir in.

Using skewers or a sharp knife dip the truffles in the melted chocolate, coat and then place on the silicone paper. When done place in the fridge to keep cool.

Other Coatings

Put your choice of coating in a small dish and roll the truffles around until coated

Place in small paper cases and serve, they won’t last long!