These melt in your mouth truffles are fun to make and great Christmas parties delights for both kids and adults!

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Orange Chocolate Truffles & Peanut Butter Caramel Truffles

1) Chocolate Truffles

Ingredients

75g thickened cream

100g dark semi-sweet chocolate, broken into pieces

Rind of 1 orange

2 x 250g per Coloured semi-sweet chocolate/ candy melts

Grapeseed Oil/coconute oil/shortening

Method

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  1. To make the chocolate ganache filling, place the cream in a small saucepan and place over medium heat.
  2. When cream reaches 75 C pour it over the dark chocolate to melt.
  3. Add the orange rind and stir to combine. Set aside to cool and place into a piping bag.
  4. Melt the coloured semi-sweet chocolate/candy melts in the microwave, stirring every 20 seconds until completely melted and smooth. Add a tsp at a time of grapeseed oil/coconut oil/shortening until the chocolate/candy melts is a smooth consistency.
  5. Fill your mold with melted chocolate/candy melts and scrape off any excess.
  6. Tap it lightly on the table to remove any air bubbles.
  7. Leave it to sit for a moment, the longer you leave it, the thicker the outside chocolate will be.
  8. Turn the mold upside down. Tip out the excess chocolate, tapping on the back of the mold.
  9. Place the mold right side up and scrape off the excess with a palatte knife. Let the chocolate/candy melts coating set.
  10. Pipe some chocolate ganache and the centres of the chocolate/candy melts coating and cover with more coloured chocolate/candy melts.
  11. Scrape off the excess and leave to set. Tip the truffle out of the mold.
  12. Store into an air tight container.

2) Peanut Butter Salted Caramel Truffles

Ingredients

  1. 1 cup (200g) granulated sugar
  2. 3 tbsp water
  3. 5 tbsp (50g) unsalted butter (cut up into small pieces, room temperature)
  4. 1/2 cup (120ml) whipped/cooking cream (room temperature)
  5. 3/4 tsp sea salt
  6. 300g peanut butter
  7. 100g Reese peanut butter chips for cooking/peanut candy melts
  8. 250g White semi-sweet chocolate/candy melts
  9. 250g Coloured semi-sweet chocolate/candy melts
  10. Grapeseed Oil/coconut oil/shortening
  11. Candy decorations

Method

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  1. To make the peanut butter salted caramel filling, combine the sugar and water in a small pot over high heat.
  2. Stir gently to distribute the sugar evenly. Boil without stirring, until the sugar has turned light brown. Lower the heat immediately
  3. Meanwhile, melt the butter with the cream together in the microwave.
  4. When the melted sugar is light brown, slowly whisk in the warm butter cream mixture and continue simmering the mixture until it is smooth. (The mixture will splatter a little when the butter cream mixture is poured in)
  5. Add in sea salt and stir for another 1 minute.
  6. Stir in the peanut butter till it well combined.
  7. Add in the peanut butter chips/peanut candy melts. Stir till melted and well combined.
  8. Keep stirring until the mixture forms a paste.
  9. Remove from heat and set aside to cool.
  10. Shape the cooled paste into balls or any shape you prefer. Refrigerate for 10 mins to firm up the shapes.
  11. In the meantime, melt the white and coloured semi-sweet chocolate/candy melts in the microwave, stirring every 20 seconds until completely melted and smooth. Add a tsp at a time of grapeseed oil/coconut oil/shortening until the chocolate/candy melts is a dipping consistency.
  12. Drop the shaped peanut butter filling into the melted white chocolate. Use a fork to lift up the coated filling and gently tap oreo over bowl and slide bottom edge to remove excess.
  13. Use a second fork to push the truffle out of the first fork onto the baking paper.
  14. Let the coating harden.
  15. Use a fork or pipe some coloured chocolate/candy melts on top of the harden white coating and sprinkle with decoration.
  16. Allow the chocolate/candy melts to harden and set completely.
  17. Use a knife to cut of any harden excess coating at the sides of the truffles.
  18. Lift the truffles from the baking paper and store into an air tight container.
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