A selection of fudge-like chocolate truffles, namely dark chocolate, white chocolate and rose & choc chip. These were made to sell at a Christmas Fair in London for Animal Aid. It’s based on my chocolate fugde recipe.
- 100g chocolate (Kinnerton for the dark/rose, Organica for the white)
- 100g marg (Vitalite)
- 3 tblsp soya cream (just 2 tblsp for the white)
- 400g icing sugar (450g for the rose)
- 10g cocoa powder (leave this out for the white)
- 1 tsp rose water (rose only, of course)
- 2-3 tsp natural pink colouring (rose only)
- ~55g chocolate chips (rose only)
- For the dusting:
- 20-40g cocoa powder (dark only)
- 20-40g icing sugar (white and rose only)
- couple of drops of pink colouring (rose only)
- couple of drops of water (rose only)
- Melt the chocolate and the marg in the usual way (i.e. not over a direct heat). The white chocolate may be runnier than the dark.
- Transfer the choc/marg mix to a large bowl, and add any flavouring and/or colouring. Gradually sift and stir in the icing sugar and cream. If there is liquid flavouring and/or colouring, use more icing sugar or less cream. Stir in the chocolate chips just before it stiffens (if using them).
- Transfer to a box or tin (perhaps lined with greaseproof paper) and chill in the fridge for at least 3 hours.
- Remove from the fridge and the box then cut into cubes (I made 40 pieces, in an 8×5 grid.) The dark chocolate pieces were dusted in cocoa powder. The white chocolate pieces were dusted in icing sugar. The rose choc chip pieces were coated in icing sugar we made pink. (To make pink icing sugar, carefully add a drop or two of colouring mixed with just a drop of water into a bowl of icing sugar, and rub in with your fingers and thumb. Too much liquid will make icing.)
- Present the pieces in pots or boxes of about 7 apiece. You could dip them in melted chocolate too.
Any thoughts on good variations? Please put them in a comment below! In the past, I’ve made orange, mint, rum & raisin, almond, hazelnut and cherry.