Chocolate Truffle

Ingredients:

200g of your choice chocolate
100ml double cream
one vanilla pod or a table spoon of vanilla extract
30g butter
five giant tablespoons of cocoa powder
To decorate; icing sugar

Method:

one. Break chocolate in to a heat proof bowl.
two. Then melt over boiling water until melted.
three. On a low heat in another saucepan, add cream, and split the vanilla pod, or add vanilla extract.
four. Leave vanilla and cream to simmer for minutes.
five. One time the chocolate is melted, add the cream, and vanilla in to the bowl with the melted chocolate. And mix well.
6. Melt butter and stir in to the chocolate mixture.
7. Leave to chill in the fridge, until set.
8. One time set roll in to balls.
9. Roll in icing sugar, or sprinkle over in lieu.
ten. Eat! Only suitable for days.

Bittersweet Cognac Chocolate Truffle

Prep Time: one hour

Cook Time: ten minutes

Total Time: one hour, ten minutes

Ingredients:

Ganache:
8-1/2 ounces finely chopped bittersweet (not unsweetened) chocolate
3/4 cup heavy (whipping) cream
1-1/2 Tablespoons cognac (or excellent brandy)
.
Coating:
2/3 cup sifted unsweetened cocoa powder, preferably Dutch-process (European-style), for dusting truffles (see Note)
1-1/4 pounds coarsely chopped bittersweet (not unsweetened) chocolate
two Tablespoons solid white vegetable shortening (no substitutes)

Preparation:

To form truffle centers: Using a melon baller or teaspoon, scoop up ganache & roll between palms in to 3/4-inch balls. (They don't must be perfectly round.) Transfer to wax paper lined baking sheet, slightly separated. (As chocolate builds up on hands, wipe it off with a paper towel & continue.) If ganache be comes soft to shape, return to refrigerator briefly; then proceed. Lightly cover balls with plastic wrap & return to refrigerator until portions are chilled & firm.