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Raising The Chocolate Bar

Turkish Delight Chocolate Truffles

These were my favourite of the truffles from Gillian’s truffle-making workshop. There are really only 2 requirements here – one is that you like the chocolate that you’re going to use for the truffles (when I was trying these at home I used some Ó Conaill’s 35% milk chocolate, which is very fine indeed). The other is that you like the taste of Turkish delight, which comes from the addition of rose water.

Gillian also notes that the ratio of cream to chocolate should be used as a starting point, as the consistency of the chocolate + cream ganache will vary, depending on the actual chocolate used, so if you find that you’d prefer a softer truffle, increase the amount of cream or, for a firmer truffle, increase the amount of chocolate.

Chocolate Truffles

You’ll need:
  • 150g milk chocolate, finely chopped
  • 90ml single cream
  • 1 tsp rose water
  • 6tblsp dessicated coconut
You’ll also need:
  • Not absolutely essential, but it’s nice to have little individual paper cases in which to serve the truffles
The Steps:
  • Place the chopped chocolate in a bowl
  • Heat the cream to just boiling, either in a small heavy saucepan set over a medium heat, or using a microwave, and pour over the chocolate pieces.
  • Allow this mixture to sit for 1-2 minutes while the cream melts the chocolate and resist the temptation to stir it straightaway.
  • Now gently stir until smooth. If the chocolate has not completely melted, you can finish the melting process with 10 second bursts in a microwave on medium power, stirring between each 10 second burst
  • Stir in the rose water and leave the mixture to rest at room temperature for approx. 24 hours or for 4 hours in the fridge, so that the mixture solidifies enough to allow scooping.
  • When the chocolate has rested and you are ready to make the truffles, place the coconut in a small bowl. Scoop small spoonfuls of the chocolate, roll into a ball between the palms of your hands and then roll in the coconut.
  • Store in the fridge in an airtight container but remove about 10 minutes before serving (or not, if you can’t bear to wait). They should keep for up to 7 days, though I would imagine that the chances of them lasting that long are approximately slim to none.
The Variations:
  • The variations are pretty much endless in terms of the flavourings you can add and the coatings you can use – Baileys truffle rolled in cocoa powder anyone?
The Results:
  • Makes about 40 lil’ truffles

And another thing…

It would be remiss of me not to congratulate the winners of the competition [1] that we ran in conjunction with the Chocolate Festival. Kate O’Connor and Deirdre Ní Dheá won tickets to the Willie Harcourt-Cooze talk, which I hope they enjoyed as much as I did, while Raluca Gherghe and Kate Walsh won copies of what I’m sure will be the equally enjoyable Willie’s Chocolate Factory Cookbook. Well done all.