I can’t exactly remember that when was the first time that I made handmade chocolates myself! But one thing that I remember is that they were an instant hit! From my grandfather to my lil sis everyone loved them and not to forget the chocolates vanished before I could even count how many did I make! So here I am sharing the recipe of the very first truffles that I made when I did not have any molds or special equipment for making handmade chocolates. Hope you are inspired enough to try out this short and easy recipe
Dark chocolate. 1cup
Cream. 1/4 cup
Instant Coffee powder 1 tsp
Powdered sugar. 2tsp
How to make it
Chop up all the chocolate and melt it in a double boiler or if you do not have a double boiler a pan over a simmering pot of water is just fine.
Next mix the coffee powder with the cream and bring the cream to boil in a heavy bottomed pan, add the sugar and allow to cool till its warm to touch ( no exact temperature, simply warm)
Add in 2/3 of the melted chocolate and mix gently till the mixture is smooth.
Keep this coffee flavoured chocolate mix in the fridge till it hardens and becomes as soft as playdough.
Next roll out small balls of the truffle mix and keep in a freezer proof bowl.
Once all the coffee mix has been used, freeze the truffles for about 2 hours.
Then simply dip each truffle individually into the remaining chocolate( that you will melt again in a double boiler), and keep the freshly dipped truffles on some butter paper.
Allow the chocolate to harden.
Store at room temperature and enjoy the soft centred “cappuccino eclairs” as I call them.
PS: they keep for 1-2 days when not refrigerated and a week when refrigerated.