Key Lime Truffle

This is the first time I tried lime flavor with chocolate and the first thought that came to my mind when I tasted it was, " Its really good". I had not expected lime flavor to go that well with white chocolate. Its an unbelievable combination of creamy white chocolate with a hint of freshness in every bite that comes with lemon zest and keylime flavor. Loved the addition of salt and black pepper in this recipe, coz it enhances the flavor of these truffles.

Ingredients -

White chocolate - 110 gms
Heavy cream - 30 gms
Unsalted butter - 10 gms
Salt - 1 tbs
Black pepper - pinch
Lemon zest of 1 fresh lemon
Keylime essence - few drops

Recipe -

1. Heat butter and cream in a heavy pan. Do not boil your cream
2. Pour this cream onto your chocolate.
3. Stir cream and chocolate slowly with a spatula or spoon. Your chocolate will melt and form a mixture.
4. Add essence, zest, pepper and salt into this mixture.
5. Cover the bowl with a cling film and refrigerate it for 7-8 hours.
6. White chocolate melts easily when touched with hands. Roll this mixture into balls with help of your fingers.
7. You can cover these truffles with a layer of dark chocolate and decorate them with candied lemon peel or any other coating of your choice. I prefer to leave them just like that.
8. Store them in a air tight container and serve at room temperature.

Double Berry Truffle!

Yes, I love all kind of berries - Strawberry, Cranberry, Blueberry, Raspberry etc. My "Double berry Truffle" has dried cranberry and blueberry. I love these little tangy bites in my truffle. I know a few people like their truffles to be clean, just pure chocolate, but for me, I love the combination of chocolate and berries.

Ingredients -

Dark Chocolate & Milk Chocolate - 50 gms each
Heavy cream- 40 gms
Salted butter- 10 gms
Blueberry essence - few drops ( I use LorAnn oils )
Dried Blueberry n Cranberry - 25 gms
little rum/ warm water
Coating of your choice


Recipe -

1. Pour water onto your berries and leave it for 10 mins. Take them out and dry them on a paper towel.
2. I use Berry callebaut coverture for my truffles. I have taken an equal amount of dark and milk chocolate for this recipe. You can adjust the ratio of dark and milk chocolate as per your taste preferences.
3. Bring your cream and butter to simmer and pour it over chocolate.
4. I have used salted butter for this recipe, since I like the taste of chocolate with a little salt. It can also be replaced by unsalted butter.
5. Stir cream and chocolate until chocolate is completely melted.
6. Add few drops of blueberry essence into it.
7. Add berries to this mixture, cover the bowl with cling film and refrigerate it for 6-8hrs.
8. Once the mixture is completely cooled and can be rolled into balls, make balls out of this mixture.
9. You can dip these truffles in chocolate or roll them in a coating of your choice. Decorate them with berries and eat them to your heart content.
10. Store these truffles in fridze in an air tight container and serve them at room temperature.

Hazelnut Truffle

Who doesn't like Ferrero Rocher? I got my first taste of hazelnut, when I ate this chocolate and since then, I am hooked to this flavor. Hazelnut coffee, nutella - yummyyy!!! Add this nut to a recipe and it becomes my favorite. Here is my recipe of Hazelnut truffle . Using the finest quality of chocolate and cream is important in this recipe, because then, you will be able to produce a sublime chocolate truffle, while is light and soft in texture -

Ingredients-

Good quality milk Chocolate - 100 gms
Heavy Cream - 40 gms
salted butter - 10 gms
Hazelnut essence - few drops
Hazelnut - 20 gms

Recipe-

1. Keep chocolate ready in a bowl.
2. Bring cream and butter to simmer in a heavy sauce pan( not boiled).
3. Pour this cream onto chocolate and stir cream into chocolate by hand with spatula.
4. Stir until all the chocolate is melted and it forms a uniform shiny mixture. This mixtue is called "ganache" .
5. Let the ganache cool down. Add few drops of hazelnut essence into it .Cover the bowl with a cling film and refrigerate it for 6-8 hrs.
6. After the mixture has completely cooled down and can hold its shape, roll it into small balls.
7. Use your fingers instead of palm to make balls and roll it quickly into finely choppped hazelnuts.
8. Store them in an air tight container and consume within 2 weeks.