So before I forget and get too busy with all celebrations I thought of posting this recipe as an usherer for the Christmas spirit. Have I told you that December is my favorite month? I must have…if I haven’t then there you go..now you know! Well what’s not to love about December rt? I mean I guess its everybody’s favorite month with all the Christmas festivities and the new year lurking just around the corner.
But for me its just not Christmas I have got lots of birthdays and anniversaries in this month so all in all you know I am in kind of a double festive mood! 😀 Well so for this festive season am sharing this quick and easy recipe for a chocolate truffle. Its quite healthy too and it can be gifted to your loved ones.! This recipe is a Rachel Khoo inspired chocolate truffle recipe.
Hope you like it.
Dried figs – 200gms
Almonds – 50 – 75gms
Dates – 5 -6nos
Goji berries – a handful (optional)
Dark chocolate/ Milk Chocolate – 250gms
Check first if your figs are real hard to blend. If yes, then place the figs in a dish and pour over some boiling water to soften it. Keep aside for 30 minutes. You can even use any sort of liquor to soften the fig, thereby giving a liquorish touch to your chocolate. I opted for water well, because I was gifting it and there were kids too! Once you feel the figs have become soft and plump, put it in a food processor. Pulse it along with the rest of the ingredients till you can see them coming together. I added in goji berries because I had them in hand. Its totally optional. You can substitute almonds for pistachios as Rachel Khoo does! Portion out the mixture into bite size balls and start rolling them in the palm of your hand. Keep aside the rolled out balls in the fridge for around 30 minutes to an hour for them to firm up.
In a double boiler(bain-marie) start melting your chocolate (watch it like a hawk, don’t leave it and go). Usually you do need to use a candy thermometer but since I didn’t have one I just kept stirring till all of the chocolate melted and u get nice shiny liquid chocolate. After melting the chocolate, place each dried fruit mixture ball on a fork and drizzle the chocolate using a tablespoon over it seeing that it coats well. The fork helps the excess chocolate fall back into the bowl thereby saving chocolate (hurray!). Slowly slide the chocolate ball onto a baking paper lined sheet. Repeat the process for the rest of the balls. Whenever you feel that the melted chocolate is setting, put it back on the double boiler.
I did half of the dried fruit mixture balls in dark chocolate and half in milk chocolate. You could totally do as per your liking! Once the chocolate truffles are set, refrigerate for an hour or so and enjoy.
- Keep in mind that while doing the bain-marie or double boiler method the boiling water shouldn’t touch the container (the one with the chocolate) placed on top as it could seize the chocolate.
- The bowl used to melt chocolate should be completely dry and any contact with water could eventually seize the chocolate again.