When it comes to festive fare, no one can say no to a tipsy truffle. Homemade, these goodies will wow your friends, and be the perfect end to any meal. They aren’t rocket science to make either. These little lovelies make wonderful gifts, a pretty special addition to any Yuletide buffet, and, since you are making them yourself, can be flavoured to your taste. If you have a favourite tipple, chances are it’ll go with chocolate. And if you are teetotal or might be feeding these to youngsters, these are easily flavoured with extracts including vanilla, mint, orange or lemon. Go wild!
Since my chosen form of presentation is to roll these goodies in sprinkles and non pareil, I have always thought of these as my ‘Pink and Glitter’ truffles after a seasonal Tori Amos song of the same name. However, these treats can be simply finished with cocoa powder, melted chocolate, chopped nuts…
I must note that this recipe works best in terms of texture with dark chocolate. However, you can use this recipe with white or milk chocolate too- the finish is just softer the further away from dark you go. If you go for white, your truffles won’t be as pretty, but they are so tasty I think my friends would revolt if I stopped making them. The ganache recipe works great to fill chocolate moulds too, and can be spread on cakes as frosting.
Pink and Glitter Truffles
- 300g chocolate
- 200ml double cream
- knob of butter
- OPTIONAL: 1-2 generous shots of your chosen spirit OR 1/2 tsp flavour extract
- Cocoa powder, non pareil, chopped nuts etc to coat.
Break the chocolate into chunks in a mixing bowl.
In a milk pan, melt the butter into the double cream and bring up to boil.
The instant it boils, take it off the heat and pour over the chocolate chunks. Leave to melt for 3-5 minutes.
Beat the chocolate and cream together into a uniform mixture. Air at this stage will help to thicken the mix.
If you are flavouring the chocolate, add a generous shot of liquor, or 1/2 tsp extract and mix it through. Taste, and add more if needed, then beat again
Pour out into a piping bag and refrigerate overnight. This mix will keep in the fridge for a week or so if needs be.
When you are ready to make your truffles, line a baking sheet or food storage box with parchment.
Get your coatings ready- pour whatever you are using out into some bowls.If you are intending to dip your truffles in chocolate, melt a further 200g of your chosen choccie.
Pipe blobs of the ganache into the toppings and roll around and shape with your fingers or a fork. If you are dipping, pipe out onto a fork and use this to dip the truffles in. N.B if your ganache gets too warm and runny, pop it back in the fridge for an hour or so to firm up again.
Lay out the truffles on the parchment, and place somewhere very cool, or in the fridge to set.
Alas, I haven’t got any pictures of the finished product to show you, as they vanished in about 5 seconds flat. But trust me, they were camp, sparkly, and delicious. Full on festively ridiculous, even. I flavoured mine with Bailey’s (milk), Cointreau (dark) and Ginger Liqueur (white) but as afore mentioned, you can pretty much flavour these to your taste. Bright, light flavours like citrus-y Limoncello go great with white, a robust Whisky will go with pretty much anything, and why not go a little wilder with Vodka, or Port, with dark?