Chocolate Truffles - 3 ways » Fingers Are For Burning

Chocolate Truffles – 3 ways

Chocolate Truffles are a quick and perfect dessert not only for Valentine’s day, you can enjoy them anytime. These rich and decadent dark chocolate truffles are made 3 ways, one filled with gulkand (dried rose petal jam), another with salted caramel and the third Peanut Butter Brownie Truffles.

I had been wanting to make Dark Chocolate Truffles for quite sometime and there could not be any better occasion than Valentine’s day. For me there is nothing better than a dessert made out of chocolate when love is in the air and they made a perfect Valentines dessert. The best thing about these truffles are they are so easy to make, just use your imagination for different fillings, coat them with sprinklers or simply coat them with cocoa powder and enjoy. VK and kids totally loved these and they have been eating non stop, need I say more.

For us Valentine’s day is flowers, lots of good food, wine and each others company. We don’t prefer going out anywhere, for us it is comforting home cooked meal, for dessert nothing less than chocolate works, so I made these truffles.

So I made these truffles three ways, one filled with salted caramel, one filled with gulkand (dried rose petal jam) and the third one using our favorite peanut butter. Homemade salted caramel sauce is our current favorite, she enjoys it with everything. Infact she was delighted to find her favorite sauce hidden inside the truffles. These delicious little desserts are infact the simplest desserts to make and they keep well refrigerated for a week – 10 days, just serve them at room temperature. Since the dessert is rich in chocolate so make sure you use a good quality dark chocolate. Dessert made just for you my love VK.

“Chocolate is nature’s way to make everything good”

Now sharing the recipe.

Ingredients for the Dark Chocolate Ttruffles (filled with salted caramel & gulkand)

· 340 grams good quality dark chocolate chopped fine

· 160 ml heavy cream

· 1 tbsp unsalted butter

· 3 tbsp red wine

· A pinch of sea salt

For Filling

· ¼ th cup homemade
salted caramel sauce

· ¼ th cup gulkand (dried rose petal jam)

· 3 tbsp unsweetened cocoa powder for rolling

Instructions for Truffles

· Take a bowl, add chopped chocolate to it. Now take a sauce pan and heat the heavy cream, once it’s heated through pour the hot cream over the chocolate, let it stand for 1 minute.

· Add the unsalted butter and red wine to the chocolate, start mixing till all the chocolate is
melted and the mixture is uniform. Refrigerate for an hour till the chocolate is firm.

· Line a serving plate with parchment paper and place the refrigerated salted caramel, gulkand and cocoa powder in individual bowls.

· Remove the chocolate mixture from refrigerator. Scoop a heaped teaspoon of chocolate mixture and using your hands spread the chocolate in a form of disc and place ½ tsp salted
caramel in the centre, cover from all the sides and using your hands shape in a form of a small ball.

· Similarly repeat the process till the entire chocolate is used filling alternately with salted caramel and gulkand. Place the prepared truffles on to the parchment paper, refrigerate for 30 minutes to set.

· Remove from refrigerator and roll the truffles into cocoa powder and dust off the excess.
Serve.

Ingredients for Peanut Butter Brownie Truffles

· 160 grams store bought fudge brownies

· 3 tbsp chopped walnuts

· ½ cup peanut butter

· 120 grams dark chocolate chopped

Instructions

· Add the brownies to a bowl and crumble them. To the crumbled brownies add the chopped walnuts, mix well.

· Melt the peanut butter, add to the crumbled brownies. Mix well.

· Scoop out heaped teaspoon mixture and roll into small balls using your hands. Repeat the process till the entire mixture has been used. Place on tray lined with parchment paper and refrigerate for 2 hours.

· While the brownie balls are chilling away lets melt our chocolate using a double boiler. Remove and allow to cool.

· Take the brownies balls out from refrigerator and dip them one by one into the melted chocolate, using a fork gently tap the balls against the bowl to remove any extra chocolate. Put the balls back dipped in chocolate onto the parchment paper. Repeat the process till all the balls are coated with chocolate.

· Refrigerate for about 45 minutes for the truffles to set.

· Remove from the refrigerator 15 minutes before serving. Enjoy!!

Thanks so much,