These truffles come together in a pinch. They’re really, really easy to make, and don’t contain any complicated methods or crazy combination of ingredients. I made these for a colleague and friend’s farewell at office, and it received rave reviews 😀 I’d taken exactly 6 of them, wondering how they’d receive it. I needn’t have worried – I regretted not brining more!
But let me warn you they’re quite more-ish and if you make slightly bigger sized truffles than I did, one should be more than enough to satisfy your chocolate cravings. However, self-control is another matter altogether; eat one truffle – with a combination of dark chocolate, melt in the mouth caramel, and biscuity fudge texture, it could be really hard to stop at one! 😉
- Amul whipping Cream (or any brand you prefer) – 200 ml pack
- Amul Dark Chocolate – 55% dark (or any brand you prefer) – 150gm bar
- Marie Digestive Biscuits – 8-10 biscuits
- Vanilla Essence – 1/2 tsp
- Sugar – 1/4 cup
- Pour out the whipping cream into a heavy bottomed saucepan.
- In very low flame, warm the cream through. Keep stirring, and just use your little finger to test if the cream is warm. You don’t need to scald or boil the cream, just warming it through is sufficient.
- Now roughly chop the chocolate and throw it into the cream. Let it sit for 2-3 mins. At this point you can add a little sugar if you like, I used about 1/4 cup.
- Take a spatula and slowly stir, you will see the chocolate melting and combining with the cream. After you have mixed everything without any chunks/lumps left, add your 1/4 spoon of vanilla essence and give it a stir.
- Transfer this container to the fridge for 30 mins. This is your chocolate ganache – it needs to set a little. Only a little, we do not want very thick /very watery ganache.
- Now take your biscuits and pulse them in a mixer, to really fine powder.
- Take the cooled ganache out, and then mix the biscuits into the ganache,forming a pliable dough. If you find the dough too wet or sticky, pulse another 2-3 biscuits and add little by little until it reaches the stage where you are able to knead them into balls.
- You can make a flat disc, stuff pieces of Dairymilk Caramello or mini Hershey’s Caramel-filled Kisses (or any flavoured mini-kisses) and then shape them into round balls. (If using caramello, you may need to break down the individual chocolate pieces into two and then stuff them, or else your truffles will be too big).
- After shaping the truffles, chill them in the fridge for 2 hours to set.
- Once set, roll the truffles in cocoa powder / drinking chocolate. I used dark chocolate orange drinking chocolate powder to dust the truffles.
- Whenever you want to serve these, I recommend you take it out of the fridge, let it come to room temperature and then serve – else the caramel centre will freeze up and not be oozy when you bite into the truffles.
- If you are using Gems to stuff this, no need to bring this down to room temperature – can be consumed cold.
Try this and let me know how it went!!!