It is Christmas again and time to think of the 13 ( or more) Desserts.
Although it is easy to find truffles in shops, I still prefer to make my own.
This year, they will be made with a stronger dark chocolate (85%), cognac and small pieces of candied orange peel.
Home-made chocolates have a short life-span, even if they are kept in the fridge, but there is no risk of them going bad in our household as they will be consumed rapidly.
This ganache makes a good filling for a chocolate torte.
Makes approximately 16 truffles:
1 bar 85% dark chocolate (100g Lindt)
3 tablespoons pure cocoa powder
10 ml double cream
1 tablespoon candied orange peel
1 tablespoon cognac
1. Melt the chocolate in a bain marie*
2. Warm up the cream in a saucepan and add the melted chocolate slowly, then the candied peel and lastly the cognac. Whisk with a hand whisk.
Let the mixture cool.
3. When it feels firm to the touch, roll it into little balls then in the cocoa powder to coat the truffles.
Set aside for a day if you can resist and enjoy!
*a bain-marie consists of melting something, usually chocolate, in a bowl over a saucepan containing boiling water. The aim is to avoid melting the chocolate directly into a saucepan to preserve the taste and texture of the chocolate.