I've been making and creating recipes for Chocolate Truffles for over 20 years, this is a quick an easy recipe and actually one of my favourites. There's also lots of flavour options using Australian wild herbs and berries.
Soak the Raisins in the Rum and leave overnight or until fully absorb the rum see image pre soaking and plump Raisins. I've often left the raisins soaking in the rum for up to a week. They get nicely plump and juicy, the perfect mix for your truffles.
Prepare a tray...line with baking paper (double layer) . Put the cream and the glucose into a saucepan, bring to boil stirring and once on boil, turn down and continue stirring for approx 1 minute. The reason for this is to get the Maillard reaction. This is a chemical reaction that works on the sugars in the milk to caramalize them, thus giving your final truffles a beautiful depth of flavour.
If you want to learn more on Maillard effect, have aread via this link. We use it a lot in confectionery and in cooking in general, think about that wonderful, flavourful complex char notes on steak! but I digress.....
Take the saucepan off the heat and add the broken chocolate bits, stir until dissolved.
Once all the chocolate is dissolved in the cream add the plumped Raisins and mix together.
Spread out chocolate mixture onto a prepared tray, approx 3cm thick and leave in a cool place to set. If its really hot and humid you can put into the fridge, but make sure that you cover the tray firmly.
Once firm take out of the tray and take off the baking paper. If the bottom layer will sticks a bit, lightly moisten a sponge and apply to the paper, once the paper is moist lift it off the truffle mix.
Mix equal parts cocoa and corn flour together and rub over the outside of the truffle mix
Cut into long strips, again 3cm x 3cm approx.
Then using your hands pull a bite-size amount from each strip and roll into a ball. Roll each ball into the cocoa and corn flour to create a dry surface Leave to dry and firm at room temperature for a few hours or overnight .
Make sure they dont come in contact with moisture, most important.
When drying the outside will form a thin shell, this ensures the chocolate sticks to the truffle
At this stage sometimes I just eat them from there and don't do the extra two steps....its up to you, If that's the case you might want to add a bit more cocoa to the outside for a great visual effect.
Again, here you have a few options. If you don't feel confident with tempering chocolate then you can use a quality cooking chocolate.
Melt the dipping chocolate in a bowl, I often use the microwave at this stage, but keep an eye on it and keep stirring to avoid any burning
Lay the flaked chocolate onto a plate . Dip each ball into chocolate then into the flaked chocolate to complete the picture. All to dry in a cool environment and then ready to eat!
Instead of the Rum and Raisin you could add approx 1 teaspoon of Dried and finely milled Strawberry Gum
3 teaspoons of finely milled wattleseed
Mix and match with all your favourite flavours and fruits.
Add your favourite dried fruits. Freeze dried muntries make a great addition to these truffles, even freeze dried native desert limes. Just use your imagination and your desire for the most delicious, wicked chocolatey sensation ever!
You can simply roll your truffles in a mixture of cocoa powder and corn flour, we call that Chocolate dust. I'ts actually used a lot in chocolate work.
Dip and roll to achieve a roughened truffle look.
Lightly roast some flaked almond and roll your truffles in those. This is a personal favourite of mine.
Leave A Comment
You must be logged in to post a comment.