Tuesday, 6 November 2012

Chocolate Truffle

I am a chocoholic, I love chocolates especially them with nuts. I am not a big fan of dry fruits in chocolate or for that matter even plain chocolate. My love for chocolate is quite popular among friends and family. My Achan (dad) used to get me a regular ration of snickers or Dairy Milk chocolate, the one with dry roasted almonds:) Recently my friend Nishima & her husband Ajin, gifted us a signpost that read the following :
Hand over the chocolate & nobody gets hurt!
Well that pretty much explains the situation here ;) Once Nikhil got me a chocolate that had truffle filling and when I noticed that it did not contain any nuts, I started making faces. To my surprise I loved it, the chocolate simply melts in your mouth, it had that silky smooth texture. So I decided to try and recreate the magic sensation in my small kitchen.Without further ado I hereby present the recipe for Chocolate truffles. Hope you enjoy every bit and bites of this magic truffle.

Recipe adapted from Ria's Collection
Cashew Chocolate Truffle

8 oz semisweet or bittersweet chocolate, cut into small pieces
3/4th cup heavy whipping cream
2 tbsp unsalted butter
2 tbsp rum (optional)
25 - 30 roasted cashew nuts (optional)
Cocoa powder for coating

  • Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
  • Heat the cream and butter in a small saucepan over medium heat. Bring to boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liquor.
  • Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
  • Place your coatings for the truffles on a plate.
  • Remove the truffle mixture from the refrigerator.
  • With your hands or a small spoon form the chocolate into round bite-sized balls.
  • Use your thumb to gently press a cashew nut into the center of the truffle.
  • Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray.
  • Cover and place in the refrigerator until firm.

Notes : Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving. Makes 25 - 30 small truffles. 
It gets pretty messy especially while shaping the truffles into small bite sized balls but is very much worth the effort. The original recipe did not use cashew nuts but I added them for my personal taste!
                                     ♥ Thank You ♥


  1. who takes all these pictures? it looks really good :)

    1. Thank you....these pictures are taken by me only :)


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