Second day of the week and that nice Monday impact is on the vane (now you can interpret that ‘nice’ like you want, with or without an ironic twist. I love Mondays so no irony for me) and what can be better then than a nice chocolate truffle? I am sure a lot of you are habitual truffle makers but for those of you who have never made truffles, I can only say Do it! It is easy and even fun to make because you can let your creativity loose. Plus you can decide for yourself so if you feel like it you can make hundreds of them in the flavour you like! And maybe two in some other flavour to make someone else happy. And they are so very welcome on your Easter table, I am sure of that.

Chocolate Truffles with Different Coatings

The ones I have made here are just simple ones with vanilla but you can add almost anything to the truffles, brandy, spices, herbs, crumbs from nice crunchy cookies that you particularly like well you can see the possibilities for yourself I think. And then we come to the coatings, another aspect where you can run riot if you feel like it: chopped nuts, flavoured sugars, cocoa powder, spices – the choice is yours and vast here as well. As you can see, I used five different coatings here, crushed pink peppercorns, small silver balls, plain confectioner’s sugar, cinnamon and confectioner’s sugar and plain cocoa powder. I was going to use my basil sugar but I just forgot all about it. Next time.

Chocolate Truffles with Different Coatings

15-20 truffles

200 g dark quality chocolate of your choice
150 ml/0,63 cup fresh cream
1 vanilla pod (you can substitute this with any of the suggestions I mention above)

coatings, use them all, use one or go for my suggestions above:
cocoa powder, sifted
confectioner’s sugar, sifted
confectioner’s sugar + ground cinnamon, sifted
crushed pink peppercorns
small silver balls, the ones you use to decorate cakes

– Break or chop the chocolate into small pieces and put it all in a bowl.
– Put the fresh cream in a small pan. Divide the vanilla pod and scrape out all the seeds that you add to the cream.
– Heat up the cream to boiling point and then pour it over the chocolate. Stir until all the chocolate has melted and leave it over-night to settle down in room temperature.
– Put the coatings you want to use on individual plates.
– Use a teaspoon to take a small amount of chocolate, roll it with your cold hands (I usually cool them down in cold water in between truffles) and then roll it in the desired coating until covered.
– Eat!

Chocolate Truffles with Different Coatings

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