November was such a successful month for Kikiliciouss so I decided to start the beautiful month of December with another Wedel chocolate-based recipe. I was so glad to read your comments on the brownie and the wonderful feedback. I hope this recipe is just as popular and why not, even more popular than the previous one.
I wanted to create a chocolate truffles recipe, because they are just ideal for this time of the year when we have more free time to cook and why not leave a great mark on our loved ones through cooking.
Parting from my beloved dark chocolate, this time I decided to create truffles with a base of caramel Wedel chocolate. The combination of all these flavors is fantastic and the truffles just melt in your mouth and it`s a sweet pleasure.
- It is important as a first step to melt the chocolate in a double boiler and not in the microwave, to have less chance of burning. You might not see burnt chocolate, but the taste does tell.
- For coating the truffles you can use salted almonds or hazelnuts. I personally prefer salted almonds due to the salt-sweet combination. Feel free to use what goes for you.
- I suggest you don`t make the balls too big, because you need them to sweeten you and not make you feel full. It`s better to just eat two, than to leave a bitten one.
Method:
Break the Wedel chocolate and put it in a heatproof bowl.
Melt the chocolate in bain-marie (meaning put the chocolate bowl in a water filled dish with boiling water; make sure the chocolate bowl does not touch the water).
One the chocolate is melted add the cream and liquor and mix with a spatula.
Put the mixture in a smaller bowl and leave in the fridge for 5-10 minutes, or until it has cooled down and can keep its shape. It should not stick to your hand (but not tough enough that is breaks in smaller pieces).
Using a small ice cream spoon (1tsp, half of the ice cream spoon used for the cookies) or 2 tea spoon (whichever you desire) separate the mass and shape it in balls with your hands.
Pass the balls on the crumbed almonds or hazelnuts.
When finished with the coating, put the balls in a shallow plate and leave in the fridge for about 15 minutes or until they have hardened.
Photography by Eranda Janku
