Chocolate Sprinkle Covered Chocolate Truffles

Chocolate Sprinkle Covered Chocolate Truffles

Just to be clear ... we don't eat chocolate truffles for dinner! These could make a good gift or desert if you have people coming round, or maybe just a sneaky snack when you feel like something sweet.

Inspired by the following recipe on bbc good food:
http://www.bbcgoodfood.com/recipes/182606/chocolate-truffles

Just before christmas Dafni made some Kourabiethakia (shortbread biscuits with almonds, Dafni covers them in chocolate, but the following recipe covers in sugar http://greekfood.about.com/od/cookiescakes/r/Kourabiethes-Greek-Shortbread-Cookies-With-Confectioners-Sugar-And-Almonds.htm) but messed up melting some chocolate and it wouldn't set properly. So we decided to have a go at making chocolate truffles with the remaining chocolate. Predictably the first batch were VERY soft as we followed the bbc good food recipe with the already slightly soft chocolate.

Anyway, on to chocolate truffles v2!

Ingredients

Ingredients

• 4x100g bars of chocolate we use 2x dark and 2x milk of the super cheapy cheap sainsburys chocolate
• Link to Sainsburys - Cheapy Cheap Dark Chocolate (11/01/2013)
• Link to Sainsburys - Cheapy Cheap Milk Chocolate (11/01/2013)
• 80g of unsalted butter (clearly not that whole tub in the photo!)
• Link to Sainsburys - Lurpak Butter (11/01/2013)
• Link to Sainsburys - Cheapy Cheap Butter (11/01/2013)
• 300ml of extra thick double fresh cream
• Link to Sainsburys - Extra Thick Double Cream (11/01/2013)
• We used chocolate sprinkles as the topping, the 65g tub we used covered 24 truffles
• Link to Sainsburys - Silver Spoon Chocolate Sprinkles (11/01/2013)

These quantities aren't quite what the goodfood recipe asks for, but they are close and convenient for what was being sold in the shop!

These quantities made 57 chocolate truffles, however the pack of sprinkles only covered 24 of them. The remainder we are going to cover with chocolate in a later post.

Using the items we did each chocolate sprinkle covered chocolate truffle costs about 10p in ingredients.

The first part of the recipe (before cooling them in the fridge which should be for at least 4 hours) takes about 10 mins, the shaping and covering in sprinkles takes about 30 mins.

Method

1. Smash the chocolate in the packet, its much easier and less messy than breaking it out of the packet, and put it in a bowl, the chocolate should fill no more than half the bowl otherwise things are going to get messy!

   

   Break the Chocolate into a bowl

2. Add the butter and cream to a pan and melt over a low heat until the cream starts to simmer

   

   Add the butter and cream to a pan

   

   Gently heat the butter and cream until simmering

   
   
3. Add the cream to the chocolate and mix
   

   

   Add the cream and butter to the chocolate

   

   Mix the chocolate, butter and cream and leave to cool and put in the fridge overnight

   
   
4. Leave the mixture to cool and then put it in the fridge, good food says to leave it for at least 4 hours, we left it over night.
   *note* after making them this time I realised it would've been a better idea to pour this mixture into a shallower container, roughly the depth of the balls you intend to make.
5. Once that the chocolate has set remove it from the fridge.

   

   The chocolate is now hardened, to make nice shaped truffles we used the melon baller shown

6. Prepare a bowl of boiling water to dip the melon baller in (you could probably use a teaspoon but might have to put more effort into shaping them)
7. Tip the chocolate sprinkles into a bowl.

   

   Put the chocolate sprinkles in a bowl to make adding them to the truffles easy and less messy

8. Scoop out balls of chocolate then roll them in the sprinkles (if you plan to cover them in chocolate, just put the Chocolate Truffle balls on the baking tray). You will find it much easier if you dip the scoop in the bowl of boiling water after each ball otherwise they will start sticking, if the water stops steaming boil some more.
9. Once scooped and sprinkled place them on a baking tray to cool in the fridge again. Dafni and I worked on this bit together, I shaped them and placed them on the tray then she took them and rolled them in the sprinkles and put them back on the tray.
10. Once you have scooped out the top level you may need to flatten out the remainder of the chocolate.

    

    The top layer of the bowl is now gone

    

    Remove or flatten the top layer to make a flat top again
11. Continue making balls from this layer, I found that as I used a rounded bottom bowl I had to transfer what was left into a flat bottomed bowl, I then squished it up into the corner.

    

    I moved the remainders into a flat bottomed bowl

    

    I then squished it all up one end so I could continue making the balls
12. We found that the sprinkles didn't cover all the balls this mix made. We have decided to cover the rest in melted chocolate. You can now make White Chocolate Covered Chocolate Truffles, just follow this recipe but don't cover them in chocolate sprinkles before putting in the fridge then follow the other post.

    

    Here are the finished (bottom) and unfinished (top) chocolate truffles