Introduction: Chambord Truffles
These are a very sweet treat - inspired by Jammie Dodger shots (FYI one shot of chambord topped with cream and brown sugar).
They might be too sweet for some people, you could tone it down by coating them in plain dark chocolate instead of white but I don't think they'd look nearly so pretty.
Step 1: Ingredients
275g White Chocolate
60ml Double Cream
50g Red Candy Melts
3 Teaspoons Chambord (black raspberry liqueur)
Edible pink lustre powder or pink sprinkles
You will also need:
Heatproof bowl and saucepan (the bowl needs to be able to fit in the top of the saucepan without touching the bottom of the pan
Chocolate dipping tool, see photo above (optional)
Small clean paint brush (if using lustre powder)
Step 2: Heat the Cream
Place the cream into the heatproof bowl and heat over a pan of hot water on a medium heat.
Boil the water and bring the cream to simmering point.
Remove from the heat and stir in the Chambord.
Step 3: Add the Chocolate
Add 125g of white chocolate and 50g of red candy melts.
Stir until completely melted and the mixture is smooth.
Leave to cool, then chill in the fridge for about 30 minutes.
Step 4: Shape the Truffles
When the mixture is firm, take teaspoon-sized portions and mould into ball shapes with your hands (scrupulously clean hands or use plastic gloves).
Place onto greaseproof paper and put in fridge to reset for about 30 minutes.
Step 5: Coat the Truffles
When the truffles are firmly set, melt the remainder of the white chocolate in a clean heatproof bowl over a pan of hot water (ensuring the bowl is not sitting in the water),on a low heat.
When the chocolate is completely melted remove from heat and drop each truffle, one at a time, into the white chocolate. Remove with a dipping tool (or you can use a fork or spoon). Let the excess chocolate drip back into the bowl before putting the truffle back onto the greaseproof paper.
TIP: If your white chocolate is very runny, you may need to let the truffles set and redip them to ensure the truffle is completed coated with no pink showing through.
If you are using sprinkles, scatter them onto the truffles while the chocolate is still wet. Then return the truffles to the fridge to set.
If you are using lustre powder, let the truffles set for at least 30 minutes in the fridge before applying the powder with a small clean, dry paint brush.
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