Truffles Six Ways

SUBSCRIBE HERE http://www.youtube.com/channel/UCoz6ct4qHH7Apgi5EtfhqUQ?sub_confirmation=1 Truffles, truffles and more truffles! Today I make peppermint, raspberry, coffee, ginger, Sicilian lemon and funfetti truffles. Each truffle was absolutely amazing and definitely I’ll be making them again soon. Give them a go and let me know how you get on. FOR MORE TIPS AND TRICKS CHECK OUT MY WEBSITE HERE https://carlytoffle.wordpress.com Latest videos to watch: Giant Jaffa Cake https://www.youtube.com/watch?v=ddQ-7y_-pLo Gingerbread Men Hugging Candy Cane Lollipops https://www.youtube.com/watch?v=WSl017wy7fw Christmas Cupcakes and Candy Cane Fun https://www.youtube.com/watch?v=1ZtTopBAVa4 Cookie Monster Cake ‪https://www.youtube.com/watch?v=Civ0N...‬‬ To make this for yourself you will need: For the peppermint and raspberry dark chocolate truffles ♡ 250g/oz/cups plain chocolate 50% coco solids + extra dark chocolate to coat/dip ♡ 250ml/oz/cups double cream ♡ 40g/oz/cups unsalted butter ♡ Raspberry flavouring ♡ Crushed freeze dried raspberries ♡ Peppermint extract ♡ Fresh mint leaves For the mocha and ginger milk chocolate truffles: ♡ 300g/oz/cups milk chocolate + extra to coat/dip ♡ 250ml/oz/cups double cream ♡ Coffee extract ♡ Coco powder ♡ Ground ginger ♡ Cinnamon sugar For the Sicilian lemon and vanillia funfetti white chocolate truffles: ♡ 250g/oz/cups white chocolate + extra to coat/dip ♡ 45g/oz/cups double cream ♡ 70g/oz/cups unsalted butter ♡ Icing/powdered sugar ♡ Sicilian lemon extract ♡ 1 tsp. vanilla extract ♡ Hundreds & thousands/sprinkles/funfetti Equipment you will need: ♡ At least two sauce pans ♡ Large serving spoon ♡ Teaspoon ♡ Non-stick baking paper or plates ♡ Wooden spoon ♡ Measuring teaspoon Method: For the peppermint and raspberry dark chocolate truffles: Heat the cream and butter in a pan until hot but not boiling. Turn off the heat and add the plain chocolate. Stir until melted and then split into two separate pans. Add the raspberry flavouring to one and the peppermint extract to another. Stir until combined and don’t be afraid to taste the mixture. Transfer the mixture into bowls and leave to set in the fridge. When set use to measuring teaspoon to scoop out some of the mixture and then roll between your palms. Place the truffles back into the fridge to firm up and then coat the truffles in dark chocolate. Immediately wrap mint leaves over the peppermint truffles and sprinkle some crushed freeze-dried raspberries over the raspberry truffles. Leave them both to set slowly at room temperature. When the mint truffles are set peel off the mint leaf to reveal the leaf imprint, but don’t leave the mint leaves on too long—like over night—otherwise the leaves may become dry and brittle and won’t come off as easy, so it’s best to peel off as soon as it’s set. Leave the truffle out to set for a little longer until the leaf imprint goes a lighter brown. For the mocha and ginger truffles: Heat the cream until hot but not boiling and if you want a firmer truffle add 30g butter. Turn off the heat and add the milk chocolate. Stir until completely melted and then split into two separate saucepans. Add the coffee extract to one and ground ginger to the other. Transfer the mixtures into bowls and leave to set in the fridge. When set use to measuring teaspoon to scoop out some of the mixture and then roll between your palms. Roll the coffee truffles in coco powder and place the ginger truffles back into the fridge to firm up. When the ginger truffles are firm, coat in milk chocolate. Immediately sprinkle the tops with cinnamon sugar. For the Sicilian lemon and vanilla funfetti white chocolate truffles: Heat the cream and butter in a pan until hot but not boiling, then add a teaspoon of vanilla extract. Turn off the heat and add the white chocolate. Stir until melted and then split into two separate pans. Add the Sicilian lemon extract to one and sprinkles to another. Stir until combined and don’t be afraid to taste the mixture. Transfer the mixture into bowls and leave to set in the fridge. When set use to measuring teaspoon to scoop out some of the mixture and then roll between your palms. Immediately roll the lemon truffles in icing/powdered sugar and place the funfetti truffles back into the fridge to firm up. When firm coat the funfetti truffles in white chocolate. Immediately cover the tops with sprinkles and leave them to set slowly at room temperature. One they are all done they can all be kept in the fridge in an airtight container for up to 3 days. Check out my website here for more tips and tricks https://carlytoffle.wordpress.com SUBSCRIBE HERE http://www.youtube.com/channel/UCoz6ct4qHH7Apgi5EtfhqUQ?sub_confirmation=1