If you've been reading my blog for a while, then you know of my complete obsession with all things Europe. My friend Hannah was born there and served an LDS mission there as well. So naturally, when Will & Kate's first year anniversary came around in April, we had to have a British party. Hannah made Shepherd's Pie and I made Black Currant Truffles. It was a magical night!
I am a sucker for good quality chocolate, especially Lindt. Their dark chocolate truffle balls? To die for! I think this is my favorite chocolate picture ever!(above)
Black Currant Truffles
adapted from Truffles, Candies & Confections
1/4 pound Lindt Black Currant Chocolate Bar(about 2 and 1/4 bars), finely chopped
3/8 cup heavy whipping cream
2 to 3 tablespoons cocoa powder
3/8 pound Lindt dark chocolate (about 1 1/2 bars), finely chopped
1. In a saucepan over medium heat, bring the cream to a boil. Remove from heat, then pour the black currant chocolate into the mixing bowl. Let it stand for a minute, then stir until the chocolate is smooth and completely melted.
2. Cover the cream and let cool at room temperature overnight(or for several hours) or in the refrigerator for 2-3 hours. Wait for the cream to cool before putting in the fridge so you don't get condensation.*
3. Line a baking sheet with parchment or waxed paper. Pour half of the truffle cream into a pastry bag with a large, plain round tip. Pipe out 1in mounds of the truffle cream. Using a small ice cream scoop works as well.
4. Once all of the truffles are piped, cover with plastic wrap and place in the freezer for 2 hours or refrigerator for 6.*
5. Dust your hands with the cocoa powder and roll your truffle mounds into balls. Cover with plastic wrap again and chill for 2 hours in the freezer.*
6. Remove the centers from the freezer and bring to room temperature. Line another baking sheet with parchment or waxed paper. Temper the dark chocolate. Place a truffle center into the tempered chocolate and move around until completely coated. Remove with a fork or truffle dipper and place on the baking sheet. Continue this process with the remaining centers. Drizzle the remaining chocolate on the top of the truffles.
7. Chill in the refrigerator for 10 to 15 minutes or let set up at room temperature. Tightly covered in aluminum foil, they will last up to 1 month in the fridge or 2 months in the freezer.
*If you need to, you can leave the truffles/cream in the refrigerator or freezer for longer than the recipe says. These are the minimum times. If you leave the truffle cream in for longer than 2-3 hours, make sure to bring it to room temperature before piping your truffle balls.