Today's is the twenty-fourth entry of my new series of Alphabetic recipes. Each day for the next month and more, I will be adding a new recipe linked to a different letter of the alphabet. As I collect recipes from all over the globe, and have lots of Welsh recipes, I am going to use a blend of the Welsh and English alphabets:
A | B | C | D | E | F | Ff | G | H | I | J | K | L | Ll | M | N | O | P | Q | R | Rh | S | T | U | V | W | X | Y | Z
so there will be 30 entries in total. As today is the twenty-fourth day in this series I am providing a recipe starting with the letter 'U'. This is a traditional recipe from French for a classic treat of cream, chocolate and butter truffles that are chilled to solidify and coated in thick chocolate before serving.
Ungodly Chocolate Truffles Recipe
This is a traditional French recipe for rich chocolate truffles make from a mix of chocolate and cream that are coated in dark chocolate. The full recipe is presented here and I hope you enjoy this classic French version of: Ungodly Chocolate Truffles.
240ml double cream
300g dark (at least 70% cocoa solids) chocolate, chopped
3 tbsp unsalted butter, chopped
500g dark (at least 70% cocoa solids) chocolate, chopped (for coating)
Pour the cream into a heavy pan, slowly bring to a simmer (a microwave and a glass bowl is just as good for this). Remove from the heat and whisk in the 300g chocolate and butter. (The smaller they are cut up, the easier this will be.)
Once the chocolate has melted and been incorporated into the cream, allow to cool and refrigerate until firmly set, stirring now and then. This will take about 4 hours in the refrigerator compartment. If you use a freezer you can cut that down to under an hour, but you will need to stir much more frequently.
Using a melon baller or spoon, scoop out a tablespoon or so of chocolate and use your hands to form balls about 2 to 3 cm in diameter. Spread them on a baking tray and freeze for an hour to ensure they are solid. While the balls are freezing, chop and carefully heat, in a bain-marie (double boiler) or in a microwave, the chocolate for the coating.
Stir until melted then take off the heat and allow to slowly cool until it feels just warm to your skin. The object is to have it just above the melting point so that when the frozen chocolate balls are dipped in it, they gather and congeal a thickish coating around them.
When the centres of the chocolate balls are frozen and the molten chocolate is ready, take each ball and drop it into the coating, roll it quickly about, then remove it with the tines of two forks and drop it onto a sheet of wax paper. If the coating thickens too much, reheat it a little, perhaps using a microwave.
When all the truffles are dipped and well coated, you can serve them right away. If they will be stored or transported, refrigerate them a while longer first.
Find more Valentine's day Recipes Here and more Christmas Recipes here.
This recipe is brought to you in conjunction with the Celtnet Guide to Recipes Beginning with 'U'.
If you enjoyed this recipe, why not go over to the Celtnet site to download your completely FREE eBook of 45 Halloween recipes.