Seriously, who does not like chocolate?
When I first saw this on Mel's blog, I was very excited that I would be able to make the Royce'-style Chocolate truffles at home! Mel got the recipe from Nami (Author of "Just one Cookbook"). Immediately, I bookmarked both posts as I planned to make this as Christmas gift for my friends in the office.
It was quite a simple recipe especially the first steps of melting the dark chocolate in hot heavy cream and making the tray of chocolate firm in the fridge. The challenging part for me was the cutting of the firm chocolate into smaller blocks. Due to our weather, the hardened chocolate softened quickly at room temperature making it difficult to achieve clean, straight edges. I had to cut and dust the chocolate with cocoa powder in batches while keeping the remaining piece of the chocolate slab in the fridge.
I started the cutting at about 10pm last night. By the time I finished folding all the paper boxes, cutting the ribbons and the tracing paper and filling up each box with the chocolate, it was already 3am in the morning. I was totally exhausted but very satisfied with my first attempt at chocolate making.
Christmas comes early this year!... At least for my pals in the office.
Adapted from Nami of JustOneCookbookAlso found in:
Mel's Through The Kitchen Door
Fern's To Food With Love
Hui's Butterfly Waltz
400 gram (14 oz) good quality dark chocolate (70% cacao), but you can also use semisweet for
less bitter taste.
200 ml fresh cream (heavy whipping cream)
Liqueur of your choice (optional)
Cocoa powder to coat the chocolate
The ratio of Cream (ml) and Chocolate (gram) should be 1:2.
(I used 1kg of the dark couverture chocolate with 500ml cream. The yield was 18 beautiful boxes, each containing 6 pieces of melt-in-the mouth Nama Chocolate blocks)
1. Cut the chocolate into smaller pieces using a knife so that they will melt faster and more
2. Lay parchment paper (baking sheet) on baking pan or any square tray (about 8" x8"). Choosing
the right size tray is important as the height of chocolate is decided depending on how much
3. Put cream in a saucepan and heat it up until it almost reaches a boil. Turn off the heat.
4. Add the chocolate and stir till the chocolate and cream are completely combined. Add liqueur
of your choice (optional).
5. Pour the mixture into the tray. Smooth the surface (which I forgot) and refrigerate until firm.
6. Remove the chocolate from baking tray and chop them into cubes using a warm knife. Make
sure to warm the knife after each cutting to prevent splintering. You can use hot running water
but wipe it off completely before cutting.
7. Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days but