I made these truffles a couple of years back as presents for my friends. No I did not feel guilty giving sweets away as theses are a close to healthy as possible.
They are very rich so over eating is prevented by that, they are satisfying with their rich chocolate taste – one does that trick.
I crafted some little boxes, lined the with tissue paper and added a nice deco band.
Just search for a nice pattern online and print it out across a whole 4A sheet and you are good to go with the instruction below.
Here a link with step by step instructions for folding your own boxes.
Cherry Butter truffles
Makes 15 pieces
Prep time: 10 min
Melting: 30min
Cooling/ Setting: 60min
Forming the truffles: 30min
For version 1 – Butter based:
- 100g raw unsweetened Chocolate mass
- 50g double cream (jersey cream)
- 10g Butter
- 1 tbsp Cherry
- 2-3tbsp Cocoa powder – organic unsweetened. – for rolling the finished truffles in.
- 3-6 knife-tip Stevia-sweet 90% powder dissolved in the Cherry
Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.
How to prepare the truffle mass:
Chop the chocolate fine.
Add all ingredients into a double boiler and melt together in low heat.
When everything is melted stir together until well combined, check sweetness.
Poor into a small bowl and set a side to cool and set.
When the mass is set and solid you can start piercing off portions to roll the truffles.
Have a small plate with cocoa powder ready to roll the finished truffle balls in.
Wash hands regularly. Then rinse with cold water to cool the skin to slow down the melting of the truffle during forming.
Store the in the fridge and consume within 5days.
Rum Coconut truffles
Makes 15 pieces
Prep time: 10 min
Melting: 30min
Cooling/ Setting: 60min
Forming the truffles: 30min
For version 1 – Butter based:
- 100g raw unsweetened Chocolate mass
- 50g double cream (jersey cream)
- 50g Coconut oil
- 1 tbsp Rum
- 3-3 tbsp unsweetened desiccated coconut – for rolling the finished truffles in.
- 2-4 knife-tip Stevia-sweet 90% powder dissolved in the Rum
Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.
How to prepare the truffle mass:
Chop the chocolate fine.
Add all ingredients into a double boiler and melt together in low heat.
When everything is melted stir together until well combined, check sweetness.
Poor into a small bowl and set a side to cool and set.
When the mass is set and solid you can start piercing off portions to roll the truffles.
Have a small plate with cocoa powder ready to roll the finished truffle balls in.
Wash hands regularly. Then rinse with cold water to cool the skin to slow down the melting of the truffle during forming.
Store the in the fridge and consume within 5days.
Are you giving away any crafted home made presents this year?
Enjoy your seasonal truffles.
MK
