I spent all day doing these today – the reason it took so long? Well you try melting loads of chocolate and not sampling!
Makes 36 (if you have enough will power not to eat any along the way – otherwise make extra)
2 bars of cooking chocolate (at least 75% cocoa solids)
2 teaspoons of vanilla essence
2 tablespoons of golden syrup
2 tablespoons of unsalted butter
50ml of double cream
1 tablespoon of liqueur (I used Kirsch, but you can use brandy or whatever alcohol you like)
50ml ground almonds
2 heaped tablespoons of Nutella
OK so literally put all the above ingredients except the essence, the cream and the ground almonds in a heat proof bowl and placed the bowl over a bain marie (saucepan of hot water). Make sure that the bottom of the bowl does not touch the water. Leave the mixture and just let the ingredients melt in the bowl. This should take about 10 minutes.
Meanwhile sort out your decorations – for example;
2 tablespoons of cocoa powder
2 tablespoons of spiced sugar
2 tablespoons of dessicated coconut
2 tablespoons of chocolate vermicelli
I would have used more chocolate decorations, but I have just found out that my dearest mother who came to visit me the other day, borrowed my chocolate decorations, as she “had better use for them”. She came over earlier to visit this morning, to help me with my “little experiment”. Also another reason why it took so long to make these truffles. Just as well I made extra!!
By now the lovely chocolate goo should look like this…