RECIPE TIPS
KEEP YOUR COOL
It will be much easier to roll or shape your truffles if your hands, and the kitchen you're working in are both at a cool temperature. If you find it's really hot or that the the truffle mix is becoming overly soft and difficult to work with, try piping the mixture instead.
COOKING CREAM
Don't overheat the cream, if it's boiling when you pour it onto the chocolate it could make the mixture seize and become grainy.
ADD TO TASTE
When you're adding the flavourings, do taste it as you go and add more until you're happy – adding just a teaspoon at a time of fruit juices or liqueurs or a drop at a time if you're using stronger flavours like peppermint extract.
DECORATION
If you're rolling the truffles in chopped nuts, cocoa, desiccated coconut or other dry ingredients, do so immediately after shapingso that they are sticky enough to pick up the coating. However,if coating in melted chocolate, chill the truffles briefly in the fridge after shaping.
CHOOSING YOUR CHOCOLATE
The type ofchocolateyou select will directly effect how sweet or bitter the final result is. Achocolate with a very high cocoa solidspercentage will create a bitter, darkchocolate truffle.
