Chocolate Truffles
Work out at 1.5 points per truffle.
200 g Dark Chocolate 76% Cocoa Solids
4 teaspoon orange juice
2 heaped tablespoon honey
Melt your chocolate gently in a large bowl over a pan of simmering water before removing it and setting aside. At this stage, it should appear like a liquid pool of chocolate.
Gently (it's always best to be gentle with this most delicate friend) pour in the orange juice, using a spatula, give it a slow turn of the bowl until the consistency thickens. The texture of the chocolate will start to seize and thicken almost instantly.
Add the honey, a tablespoon at a time, slowly waltzing the chocolate around the bowl until you get a highly glossy lick of chocolate. The whole process will not take more than a couple of minutes.
Chill the bowl in the fridge for 30 minutes or until the truffle mixture has returned to a nearly solid form.
Prepare a clean surface on which to roll out the truffles and sieve three generous tablespoons cocoa powder onto it.
Scrape out a teaspoonful of the mixture into the palm of your hand and roll into a marble-sized ball, then roll this through the cocoa powder until fully coated and pop into a bowl or jar.
Repeat the process until all the mixture is used up and store the little marbles of wonder in the fridge.
200 g Dark Chocolate 76% Cocoa Solids
4 teaspoon orange juice
2 heaped tablespoon honey
Melt your chocolate gently in a large bowl over a pan of simmering water before removing it and setting aside. At this stage, it should appear like a liquid pool of chocolate.
Gently (it's always best to be gentle with this most delicate friend) pour in the orange juice, using a spatula, give it a slow turn of the bowl until the consistency thickens. The texture of the chocolate will start to seize and thicken almost instantly.
Add the honey, a tablespoon at a time, slowly waltzing the chocolate around the bowl until you get a highly glossy lick of chocolate. The whole process will not take more than a couple of minutes.
Chill the bowl in the fridge for 30 minutes or until the truffle mixture has returned to a nearly solid form.
Prepare a clean surface on which to roll out the truffles and sieve three generous tablespoons cocoa powder onto it.
Scrape out a teaspoonful of the mixture into the palm of your hand and roll into a marble-sized ball, then roll this through the cocoa powder until fully coated and pop into a bowl or jar.
Repeat the process until all the mixture is used up and store the little marbles of wonder in the fridge.
