In my family, Christmas is a time for tradition and most of the food we eat has been the same year after year for as far as I can remember (and yes, this sentence DOES make me feel like I’m about 100 years old).
Every year, there are oysters, and game meat and a rolled cake for dessert.
But the ultimate Christmas staple of them all are chocolate truffles.
I always follow the same recipe (the page is even stained with butter and chocolate…) and they’re an absolute triomph every year.
But as for every great recipe, there’s always hope to find a way to make them even better with some slight changes here and there.
So instead of the usual cocoa powder or grated coconut coatings, I used some raspberry powder this time. And I must admit that I rather like this Rudolf-the-red-nose-reindeer camouflage!
Raspberry chocolate truffles (for about 30 truffles)
Ingredients: 200g of the best baking chocolate you can afford, 75g of butter, 2 egg yolks, 2 tablespoons of double cream, raspberry powder (or cocoa powder / grated coconut / matcha tea / chopped nuts…).
1. Chop the chocolate and tip into a large bowl with 1 tablespoon of double cream.
2. Create a double-boiler by putting your bowl atop a pot of boiling water. Stir until the chocolate is melted.
3. Add in the butter, the rest of the cream and the egg yolks. Mix thoroughly.
4. Cover the bowl with cling film, then cool and chill for at least 4h.
5. Shape the truffles using your hands or a spoon dipped in hot water, then roll each of them in the raspberry powder until evenly coated.
6. Store the chocolate truffles in the fridge in an airtight container until you’re ready to serve them.
Have you ever made chocolate truffles? What do you coat yours with?