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Coffee, rum, almonds and raisin flavoured chocolate truffles https://www.metro.ca/userfiles/image/recipes/truffes-chocolat-cafe-amandes-rhum-raisins-4179.jpg PT30M PT15M PT3H15M
Bring the cream almost to boiling point in a thickbottomed saucepan. Remove from heat and combine the chocolate with the steaming cream. Stir until the chocolate has completely dissolved. Add the butter. If you wish to make truffles with 3 different flavours, distribute the genache in three separate shallow bowls.For coffee flavoured truffles, add 1 tsp. (5 mL) instant coffee to a third of the genache and mix thoroughly.For almond flavoured truffles, add 1/2 tsp. (2 mL) almond extract to a third of the genache and mix thoroughly.For rum and raison flavoured truffles, add the rum-raisins mixture to a third of the genache and mix thoroughly. Cover with a plastic film and put the genaches in the fridge for 1-1/2h.Use a tsp. to take small amount of cold genache and make up little balls by rolling it in the palm of your hands. Dip you hands in cocoa powder before attempting to do this to preventing the genache from sticking to your hands. Work diligently. When the truffle has its shape, depending on the desired flavour, roll it into cocoa powder, icing sugar, almond powder or coffee-cocoa powder mix. Leave the truffles in the fridge for one hour before serving. Keeps up to one week in the fridge.
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1/3 cup (80 mL) 35% cooking cream 7 oz (200 g) dark chocolate, very finely slivered 2 tablespoon.s (30 ml) butter mild lots of cocoa powder! 2 Tbsp. (30 mL) instant coffee 1/2 tsp. (2 mL) genuine almond extract 1/3 cup (80 mL) slivered almonds, reduced to powder in a blender 1 Tbsp. (15 mL) rum 2 Tbsp. (30 ml) dry raisin corinth
Coffee, rum, almonds and raisin flavoured chocolate truffles

Coffee, rum, almonds and raisin flavoured chocolate truffles

Rate this recipe
2 Votes
  • Gluten-free
24
truffes
0:30
Preparation
0:15
COOKING
3:15
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1/3 cup
    (80 mL)
    35% cooking cream
  • 7 oz
    (200 g)
    dark chocolate, very finely slivered
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  • 2
    tablespoon.s (30 ml) butter mild

  • lots of cocoa powder!
  • 2 Tbsp.
    (30 mL)
    instant coffee
  • 1/2 tsp.
    (2 mL)
    genuine almond extract
  • 1/3 cup
    (80 mL)
    slivered almonds, reduced to powder in a blender
  • 1 Tbsp.
    (15 mL)
    rum
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  • 2 Tbsp.
    (30 ml)
    dry raisin corinth
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Preparation

Bring the cream almost to boiling point in a thickbottomed saucepan. Remove from heat and combine the chocolate with the steaming cream. Stir until the chocolate has completely dissolved. Add the butter. If you wish to make truffles with 3 different flavours, distribute the genache in three separate shallow bowls.

For coffee flavoured truffles, add 1 tsp. (5 mL) instant coffee to a third of the genache and mix thoroughly.

For almond flavoured truffles, add 1/2 tsp. (2 mL) almond extract to a third of the genache and mix thoroughly.

For rum and raison flavoured truffles, add the rum-raisins mixture to a third of the genache and mix thoroughly. Cover with a plastic film and put the genaches in the fridge for 1-1/2h.

Use a tsp. to take small amount of cold genache and make up little balls by rolling it in the palm of your hands. Dip you hands in cocoa powder before attempting to do this to preventing the genache from sticking to your hands. Work diligently. When the truffle has its shape, depending on the desired flavour, roll it into cocoa powder, icing sugar, almond powder or coffee-cocoa powder mix. Leave the truffles in the fridge for one hour before serving. Keeps up to one week in the fridge.

Source : Metro

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Gluten-free recipes

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