Chocolate Truffles

chcolate truffles

Chocolate truffles

Let’s set the record straight. This recipe is not healthy, not paleo, not raw, but what it is, is fast and easy to make and just plain ole lip smacking delectable.

The are best served warmed, so remove from the fridge about and a half to an hour before serving.

I have adapted the recipe for use in a thermal mixer (Thermomix /Mycook) as well as conventional methods.

The recipe is from the New Zealand Edmonds cookbook, slightly adapted to my cooking style. Want to come and join me on Facebook in our group for the Edmonds book fan club? All 2,381 of us who love our Edmonds cookbook. It’s a kiwi thing. Click on the link here.

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Edmonds cookbook

And if you don’t own an Edmonds, but must have one, get your copy here.

 

I used dark palm oil free chocolate, but this is just my personal preference. I buy palm oil-free products because I am against the use of it. Use whatever is your favourite chocolate, either milk or dark chocolate.

You can swap the rum for your favourite spirit. Or even a fruit syrup goes well. Play around with different flavours. There is always time for truffles in one’s life.

I put some of the mixture in chocolate moulds. But you must press the mixture in very well to fill any gaps. The silicone moulds do not need to be oiled or anything like that.

You can roll the mixture into balls and then in coconut or your favourite coating, and again you can play around with different textures.

Chocolate truffle recipe Downladable PDF

Edmonds cookbookThe ingredients

So while you are making these truffles, you might want to to check out my other balls recipes like the gold plated Divine Strawberry and Chocolate Balls or the Sir Lankan curry and chocolate balls

chcolate truffles balls Mycook chcolate truffles mycook edmonds

Chocolate Truffles
 
Author:
Ingredients
  • 50 grams butter
  • 100 grams cooking chocolate
  • ¾ to 1 cup of icing sugar
  • 1 tablespoon of rum or favourite spirit
  • 1 teaspoon cocoa
  • coconut for rolling
Instructions
  1. Put butter and chocolate into a pot and heat gently until the butter and chocolate have melted. Add in half the icing sugar, stirring until thick and combined. Then stir in the rum and cocoa and the rest of the icing sugar. Mix to a stiff mixture. Roll spoonfuls into balls and then roll in coconut. Or press into chocolate moulds.

 

 

Chocolate Truffles Mycook/thermomix
 
Author:
Ingredients
  • 50 grams butter
  • 100 grams cooking chocolate
  • ¾ to 1 cup of icing sugar
  • 1 tablespoon of rum or favourite spirit
  • 1 teaspoon cocoa
  • coconut for rolling
Instructions
  1. Step one:
  2. Place the butter and chocolate in the jug.
  3. Heat for: 4 minutes / speed2 / 50° Celsius
  4. Scrape down
  5. Step two:
  6. Add in half the icing sugar, set to: 15 seconds / speed 3
  7. Scrape down
  8. Step three:
  9. Add in rum, cocoa and the rest of icing sugar
  10. Set to: 30 seconds / speed 3. Repeat this if not quite mixed.
  11. Step four:
  12. Tip into a bowl and roll into balls and then roll in coconut, or fill chocolate moulds

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