We have a delicious recipe that will satisfy even the biggest chocolate craving. A perfect post dinner treat or to share over a bottle of wine with friends.
This April we are featuring our Legacy of Australia Pedro Ximénez xxxo with a delightfully decadent PX Chocolate Truffles recipe by another_food_blogger.
Enjoy!
Makes 24
Prep = 15mins Cook = 5mins Fridge Time 90-120mins
Ingredients
280g 70% chocolate
140ml heavy cream
30g butter
2 tbsp PX (We recommend our Legacy of Australia Pedro Ximénez xxxo)
½ cup cocoa powder
Method
1. Chop the chocolate and add it to a stainless steel bowl along with cream, butter & PX
2. Place the bowl over a saucepan with water, making sure the bowl isn’t touching the water
3. Put the saucepan on low heat to melt the chocolate mixture – stirring regularly with a spoon
4. Remove from the heat once all the chocolate is nearly melted and stir until melted
5. Place in the fridge for minimum 90 minutes until ganache has set
6. Spoon out some of the ganache onto your hand and shape to a ball, repeat until all the ganache is gone
7. On a separate plate add the cocoa powder and toss the rolled truffles in the cocoa powder
8. Store in the fridge until ready to eat
9. Truffles are best served at room temperature so remove them from the fridge 10 minutes before serving
Essential Tools
- Measuring/weighing utensils
- Stainless steel bowl
- Saucepan
- Wooden spoon
- Plate x 2
Tips/Tricks
- When moulding the ganache I like to keep an ice pack beside me to keep my hands cool so the ganache doesn’t melt
- When making your ganache it’s important to do on a low heat to prevent the oil separating. If this happens whisk in a splash of warm milk – this will help bring the ganache back together
- Chocolate truffles will keep in an airtight container for up to 2 weeks in the fridge