For the recipe Chocolate Truffles
|150 g||Dr. Oetker 35% Milk Chocolate|
|25 g||Unsalted butter|
|50 ml||Double Cream|
|2.5 ml||Dr. Oetker Madagascan Vanilla Extract (1/2 Tsp)|
|75 g||Desiccated Coconut (5 Tbsp)|
|30 g||Dr. Oetker Chocolatey Strands approx.|
|30 g||Pistachios approx.|
Break the Chocolate into a heatproof bowl and add the butter. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove the bowl from the pan of water and leave aside for 10 minutes to cool.
Stir in the cream and vanilla extract and mix well. Leave to cool completely, then cover and chill for at least 2 hours until firm enough to shape.
Using a teaspoon, take a portion of the truffle mixture and shape between 2 spoons to form a round approx. 2.5cm (1inch) in diameter – if the mixture is too firm to work with, let it stand at room temperature for about 20 minutes to soften slightly. Put the truffle on a plate lined with baking parchment. Use up the rest of the mixture to make 12 truffles. Chill for at least 1 hour to firm up.
To decorate, sprinkle the coating on a plate. Working on one truffle at a time, roll it gently between your fingers to melt the outside a little, then roll in the coating. Put back on the lined plate and continue to coat the other truffles. Chill for at least 30 minutes before serving.
Note: These delicious truffles can also be prepared using Dr. Oetker Fine Cooks' White, Dark or Extra Dark Chocolate. Choose your favourite chocolate and coating to make these truffles. Try adding 5ml (1 tsp) Dr. Oetker Sicilian Lemon Extract to the White Chocolate mixture instead of the Madagascan Vanilla Extract
|Per Serving||Per 100 g / ml|
|Fat||13.31 g||44.35 g|
|Carbohydrate||9.62 g||32.05 g|
|Protein||1.95 g||6.50 g|