Tuesday, 6 May 2008

Chocolate Truffles (UPDATED)

I've had these twice over the past month at two separate Tupperware parties. I wanted to just post the link to the Tupperware Recipe page, but seems they are redesigning it right now so I am posting it here instead! Thought these would make a great Mother's Day gift or you could serve them with coffee at a mothers day meal :)

Tuppertruffles

Ingredients

50g walnuts or hazelnuts
300g dark cooking chocolate
100g good quality dark eating chocolate
25g copha (OR BUTTER)

Fudge centre
1/4 cup sweetened condensed milk
1 tbs orange liqueur
1/4 tsp finely grated orange rind or few drops of orange essence
1 tbs dessicated coconut

cocoa for dusting

Method

1. Toast nuts on a microwave proof lid/plate in the microwave for 2 mins on 650w (medium high). Set aside to cool slightly. To remove the brown skins of the hazelnuts, place in a clean tea towel and rub together. Roughly chop the nuts and set aside.
2. Place the roughly chopped chocolate into a microwave proof jug. Grate the copha/butter and add to the jug. Microwave for two minutes on 650w (medium high), until softened but not all melted. Keep gently stirring until all the chocolate melts.
3. Place the sweetened condensed milk, liqueur, orange rind, coconut and nuts into a bowl. Add 1/4 cup of the melted chocolate mix from step 2. Stir well until the mix become thick and fudge like.
4. Carefully spoon just enough melted chocolate to cover the base of your ice cube tray. top with approximately 1/2 tsp of the fudge mix. Spoon over a little more melted chocolate to encase the fudge centre.
5. Refrigerate or freeze the ice cube tray for 15-30 minutes or until set. Twist the tray to release the chocolate. Arrange artfully on a plate and dust lightly with cocoa before serving.

Notes:

*I used the Tupperware ice cube trays for these, but I have made other chocolates using other brands of ice cube trays - just as long as they are deep trays these will work.
* Truffles will keep for up to two weeks in a sealed container, in the pantry. In hot weather it is best to keep them refrigerated.
* Using milk or white chocolates in place of the dark will also work, but be sure to use 500w (medium) when melting these.
* Nuts can be substituted with dried fruit snipped into small pieces. Adding a whole hazelnut to the centre would also be nice.
* We doubled the quantity of orange liqueur and the taste was still very subtle.
* Butter worked well in place of the copha although the chocolates do melt a bit quicker in your fingers, unfortunately this means you will have to either eat them quickly or lick your fingers! How unfortunate!

Be warned you can really only eat one of these, they are very rich and very chocolaty!

6 comments:

River said...

I started drooling as soon as I read the title, but I was disappointed when reading the ingredients to find copha. i truly hate that stuff. No matter what other ingredients are used, I can always taste the copha. For me it has a really unpleasant mouth feel as well. So I won't be making any TupperTruffles. But i might just make chocolate truffles using butter instead. Yum.

Katrina said...

Mmmm, chocolate, mmm condensed milk, mmmm, now if I just had a car so I could drive to the supermarket to get the ingredients I know what I would be making

Lis said...

River, I can't say I actually tasted it in them as it is such a small quantity. I might try leaving it out myself as it is an ingredient I haven't bought for a long time. Butter might work to make the chocolate slightly more molten though :)
Let me know how you get on :)

Our Red House said...

Oh yum, they sound delish!

Is there any substitute for the copha? Could I use butter instead?

Kate

Sheffy said...

I was drooling too but have never heard of "copha" so I don't know what it is. Is it an Australian thing?

Lis said...

Hi Girls :)
I made the truffles using butter instea of the copha and they turned out just fine :)
Take care
Lis
xx