OMG I just made these, and not only is it the cheapest recipe ever but soooooo yummy!
Chocolate Ganache Truffles
230gms Choc (I used 115 milk & 115 dark buds)
30gms unsalted Butter
180mls Cream
2-3 tbs fave liquor
Rolling Coatings:
Crushed Biscuits (I use butternut.. think kingston... mmmm)
Icing Sugar
Cocoa (good cocoa!)
Grated Chocolate (can be white, dark or milk or combo!)
Shaved Chocolate
Chocolate Flake crushed
Chocolate Sprinkles
Toasted chopped nuts
Instructions:
Measure out the choc in a bowl and set aside. In a saucepan melt the cream and butter together, just as it starts to bubble add the liquor of choice (I have done one batch with chambord raspberry liquor and one batch with frangelico hazelnut liquor). Then pour hot cream mix over the chocolate and stir till combined. Refrigerate till set (takes about 4 hours or overnight, or 1 hour in the freezer 2 or 3 in the fridge ). Then using a melon baller or truffle scoop, scoop out balls and put on greaseproof paper. Return to the fridge and organise your coating bowls/plates etc. I used Biscuits crumbs (butternut) and cocoa for the frangelico and I used icing sugar and chocolate sprinkles for the raspberry. You can get fancy and dip in melted chocolate and roll in nuts or crumbs or all sorts of things.
Ok well I did the mix twice and I have a few tips. DO NOT put it in the freezer, the condensation gets into the mix and makes it watery. And I'd also say maybe do 300 gms chocolate as I found they didn't set properly. Still tasted AMAZING! But just didn't set. I think I went a bit crazy with the liquer, so maybe stick to 2 Tbs. I'm going to remake these using another recipe...
how did I know must have been you wrote started this thread
recipe counds awesome I will have to give it a go. damn I wonder how many points a truffle is worth.
Last edited by Pandora; December 17th, 2007 at 01:04 PM.
Hey ladies, jus tme again waiting another christmas recipe that I can not seem to find anywhere!!
I was wanting to make white christmas but the one with rice bubbles in it but I thought I had the recipe in my old high school cook book but it ain't in there!!
Serving size: Serves 10 or more
Cooking time: Less than 15 minutes
Special options: Kid friendly
Course: Cakes/baking
INGREDIENTS
250g copha
2 cups Rice Bubbles
1 cup desiccated coconut
1 cup icing sugar, sifted
1 cup milk powder
? cup sultanas
? cup chopped red glac? cherries
? cup chopped green glac? cherries
METHOD
Lightly grease a 20 x 30cm slice pan. Line base and sides with baking paper.
Place copha in a small pan on low heat. Cook, stirring, for 4-5 minutes until melted. Cool slightly.
Meanwhile, combine remaining ingredients in a large bowl. Add copha and mix well. Press mixture firmly into pan.
Freeze 15 minutes, until set, then chill until ready to serve. Serve cut into small squares. Store White Christmas in an airtight container in the fridge.
FYI if you don't like glace cherries replace with green & red raspberry lollies
These are really easy to make & awesome fun to decorate - I made them with my neices the other day.
SUGAR COOKIES
4 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract or fresh lemon juice
2 lemons, zest of
____________________________________________
In a large bowl, sift together flour, salt, and baking powder.
Set aside.
Use an electric mixer to cream butter and sugar until fluffy.
Beat in eggs.
Add flour mixture, and mix on low speed until thoroughly combined.
Stir in vanilla or lemon juice and zest.
Wrap dough in plastic; chill for about 30 minutes.
Preheat oven to 350 degrees F.
On a floured surface, roll dough to 0.125 inch thick.
Cut into desired shapes.
Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.
Bake until edges just start to brown, 8-10 minutes .
Cool on wire racks; decorate as desired.
ETA: We only chilled the dough for like 5 minutes because the girls couldn't wait but they still worked
Last edited by LiddlePixie; December 20th, 2007 at 10:53 AM.
For the icing: 300g icing sugar sived and food colouring.
Preheat the oven to 180C.
Cream butter and sugar together until pale and moving towards moussiness, then beat in the eggs and vanilla. Ina nohter bowl, combine the flour baking powder and salt. Add the dry ingredients to the butter and eggs and mix gently but surely. If you think the finished texture is too sticky to be rolled out, add more flour but do so sparingly as too much will make the dough tough (its not an exact science due to humidity and flour grind). Halve the dough, form into fat discs, wrap each with clingfilm and rest in the fridge for at least 1 hour. Sprinkle a suitable surface with flour, place a disc of dough on it (not taking out the other half until you've finished with the first) and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/2 cm. Cut into shapes, dipping the cutter into the flour as you go, and place the biscuits a little apart on the baking sheets.
Bake for 8-12 minutes, by which time they will be lightly golden around the edges. Cool on a rack and continue with the rest of the dough. When they're all fully cooled, you can get on with the icing. Put a couple of tablespoons of just not boiling water into a large bowl, add the seived icing sugar and mix together, adding more water as you need to form a thick paste. Colour as desired. Makes 50-60.
Now I find this icing to be slightly runny, but its fun for the kids. If you prefer you can purchase the gingerbread icing gels (that are actually icing) and use that instead as its more piping friendly I think cake mate makes it. Its an opaque gel rather than the clear coloured gels.
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Chocolate Ganache Truffles
YUMMO!
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