INGREDIENTS
White chocolate and cocoa truffles
300 g good quality white chocolate
20 g butter
60 ml (¼ cup) cream
1 tbsp (20 ml) Tia Maria, optional
75 g (¾ cup) Dutch-processed
cocoa powder
Dark and white chocolate truffles
280 g good quality dark chocolate
20 g butter
80 ml (1/3 cup) cream
1 tbsp (20 ml) Cointreau, optional
150 g good quality white chocolate
Milk chocolate and hazelnut truffles
300 g good quality milk chocolate
20 g unsalted butter
60 ml (¼ cup) cream
1 tbsp (20 ml) Frangelico, optional
110 g (¾ cup) hazelnuts
Miele accessories
Universal tray
METHOD
White chocolate and cocoa truffles
1. Place the chocolate and butter in a saucepan, melt gently on induction setting 2.
2. Place the cream in a saucepan and warm on medium heat, induction setting 6.
3. Pour warm cream over the chocolate mixture, mix until smooth. Stir through the Tia Maria, if using. Place into a container and refrigerate for 2 hours, or until set.
4. Place cocoa on a large plate.
5. Roll teaspoonfuls of the truffle mixture and coat with the cocoa.
Dark and white chocolate truffles
1. Place the dark chocolate and butter in a saucepan, melt gently on induction setting 2.
2. Place the cream in a saucepan and warm on medium heat, induction setting 6.
3. Pour warm cream over the chocolate mixture, mix until smooth. Stir through the Cointreau, if using. Place into a container and refrigerate for 2 hours, or until set.
4. Roll teaspoonfuls of the truffle mixture and return to the fridge to become firm.
5. Place white chocolate in a saucepan and melt gently on induction setting 2. Using a skewer or a toothpick, dip the truffles into the melted white chocolate. Place on a tray to set.
Milk chocolate and hazelnut truffles
1. Place the chocolate and butter in a saucepan, melt gently on induction setting 2.
2. Place the cream in a saucepan and warm on medium heat, induction setting 6.
3. Pour warm cream over the chocolate mixture, mix until smooth. Stir through the Frangelico, if using. Place into a container and refrigerate for 2 hours, or until set.
4. Place the hazelnuts onto a universal tray, toast in the oven on Fan Plus at 160°C for 15 minutes, or until light brown. Cool and finely chop. Place the hazelnuts onto a large plate.
5. Roll teaspoonfuls of the truffle mixture and coat with the hazelnuts.
Hints and tips
• Try using a melon baller or teaspoon measure to portion your truffle mix.
• Choose a sustainable chocolate, made from traceable cocoa beans.
• Truffles can stored for up to 2 weeks in the fridge, if they last that long!
• Perfect accompaniment to your favourite coffee, made with a touch of a button, using the Miele coffee machine personalised program.
APPLIANCE / FUNCTION
Miele
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