Tuesday, 23 December 2014
Chocolate Truffles without using double cream
I received some Christmas cake flavoured liquor from Marks & Spencer as an early Christmas present and wanted to think of a few things to do with it, apart from drink it of course! I thought it would make a nice flavouring for chocolate truffles but didn't have any double cream, which has always been a part of recipes for chocolate truffles I've made before. But you can make chocolate truffles without cream. I found a recipe online but can't remember where I found it now, even though it was only a few days ago!
They are pretty simple to make at any rate:
Melt 85g chocolate in the microwave and stir in 2 tsp of your chosen liqueur. Stir in the yolk of one egg, followed by 1 tbsp. butter and 1 tbsp. sifted icing sugar.
You will find the mixture stiffens pretty quickly. It can easily be shaped into truffles - I placed mine into mini sweet cases and put them in the fridge overnight. They don't set quite as solid as truffles made with cream, which is why I'd recommend putting them in little paper or foil cases, but they aren't too soft - the perfect consistency to eat in my opinion!
You can definitely taste the liquor - which is very nice by the way, I'm not sure I would have recognised it as Christmas cake flavour if it didn't say so on the bottle, but it is lovely! These are perfect for enjoying after dinner with a coffee, or at any time really! I wouldn't recommend packaging them up to give as an edible gift though as they are a little too soft for that and probably need to be kept in the fridge.
I'm sending these to Baking with Spirit, hosted by Janine at Cake of the Week; this month she is asking for recipes using a Christmassy alcohol, and you can't get more festive than Christmas cake liqueur!
I'm also sending this to Treat Petite, hosted by Kat aka The Baking Explorer and Stuart at Cakeyboi.