Chocolate Truffles

Submitted By: Petronella Chebbi - Sweden

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In the picture: purple hearts = gingerbread flavour and white hearts= mint flavour They don't look very pretty but they were the only ones I had left ;-)

TIMING

PREP TIME : [0] Min
COOK TIME : [0] Min
READY IN : [0] Min

SERVES : [ 0 ] People

INGREDIENTS

1,3 dl cream
200 grams dark chocolate (+ 200 grams for dipping)
1,5 teaspoon butter
any flavouring you desire.

PREPARATION

Boil cream. Break chocolate into pieces, place in a bowl and pour cream into bowl. Stir until dissolved. Add butter and stir again. Place cold until you can form truffles, I usually just roll small balls. You can either roll these in for instance cocoa powder or sprinkles and leave it at that, or set aside to cool again. Then melt more chocolate, dip truffles into that and decorate as desired. In the photo I have used different sprinkles for different flavours. Set aside to cool again. Store in jars.
When melting chocolate for dipping, make sure you only melt half of it to begin with, then add the rest and stir. This is to avoid the chocolate turning "grey" and not looking nice.

NOTICE

Suggestions:
2-3 drops peppermint or citrus oil - added after you melted the cocolate.

2 teaspoons ground gingerbread spices - boil them with the cream. Make sure to stir!

1 tablespoon tea leaves (yes! My family, who are not fond of tea otherwise, love this one) and 1 tablespoon honey. Add leaves to cream, bring to a boil, set aside and let steep for 3 minutes. Strain te leaves, pour cream back into pot and add honey.