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Dark chocolate Christmas truffles
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Prep Time:
435 minutes
Cook Time:
15 minutes
Total Time:
450 minutes
Prepare decadent dark chocolate truffles in advance for unique Christmas presents.
Ingredients:
  • 50g dried figs, chopped
  • 20.00 ml Grand Marnier or Cointreau
  • 50g pistachios
  • 75g caster sugar
  • 40.00 gm water
  • 400ml double cream
  • 25g unsalted butter
  • 900g dark chocolate, finely chopped
  • 25g crystallised ginger, very finely chopped
  • 20.00 ml crystallised ginger, sliced, extra
  • Silver and gold cachous, to decorate
Instructions:
  • Combine figs and liqueur in a bowl and let sit for 30 minutes to enhance the flavors. Then, blend in a food processor until nearly smooth. Finally, transfer to a bowl.
  • - Prepare a baking tray by lining it with baking paper. Spread pistachios on the tray. - In a saucepan over low heat, combine sugar and water. Stir and cook until the sugar dissolves. Increase the heat and let it boil. Simmer for 4-5 minutes until it turns into golden caramel. - Pour the caramel over the pistachios and let it cool and harden. - Using a food processor, grind the mixture until finely ground. Set aside 3 tablespoons for later use.
  • In a saucepan over low heat, combine cream, butter, and 400g of chocolate. Stir continuously until everything is melted and the mixture is smooth. Divide the mixture evenly among 3 bowls.
  • Combine the fig mixture in one bowl, pistachio mixture in a separate bowl, and chopped ginger in another bowl, mixing until well combined. Refrigerate for 4 hours or until firm.
  • Prepare a tray with baking paper. Shape teaspoonfuls of the pistachio truffle mixture into balls and place them on the tray. Freeze for 1 hour or until firm. Repeat with the rest of the truffle mixture.
  • Prepare 3 baking trays with parchment paper. Melt the rest of the chocolate in a heatproof bowl over a pot of simmering water, ensuring the bowl doesn't touch the water, stirring until silky. Let it cool for 10 minutes before using.
  • Skewer each pistachio truffle with a toothpick and dip into melted chocolate to coat. Place on a prepared tray, sprinkle with reserved pistachio mixture, and let it set. Repeat with the rest of the pistachio truffles.
  • Make the ginger truffles and coat them in chocolate and extra ginger. Allow them to set. Then, make the fig truffles and coat them in chocolate and cachous. Allow them to set. Store the truffles in paper cases in an airtight container in the fridge for up to 1 week.

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