This recipe is my entry into this months random recipe challenge, it comes round quick! This month Dom from Belleau Kitchen has come up with the notion to pick a recipe book that (by counting on the shelf) reflects your birthday...easy 1, 2, 3, 4, 5! My birthday is the 5th, no problem so far.
Now my book shelf as 2 halves so I started from the right hand side and not counting the 6 copies of the Macmilan Cancer Charity 'Little book of treats' baking book I bought (*ahem* I'm in it you know!) I came upon...number 5 which was 'Delia Smith's Christmas'.
Ahhh result indeed! Delia an oldie but goodie (bit like one's good self!), she never goes out of fashion, loses 3 stone, or becomes overwhelmed with her image, she won't let me down will good ol' Delia.
Then I got clever and thought...
"I know, I'll use the chapter for the month of my birthday...10."
"Is there a chapter 10?"
"Yes there is! "
"What is it?"
"Sweets" *sad face*
...I NEVER make sweets. I have tried, I made fudge once, it was shocking...grainy grim fudge. Treacle toffee, not so good.
"How about I go for the year instead? That'll be page...."
"Hmmmm not a bad idea but might give the game away about one's tender age".
"Chapter 10 it is then".
*Flicks through chapter 10*... quickly!
Twas a short flick to be fair as there are only 3 recipes in chapter 10, I think Delia's like me in that she does not do sweets.
So here dear readers (if you are still with me) we have chocolate truffles...the messiest sweet in the whole wide world to make at home, IF you can get the recipe to work and I didn't. Mine were a complete failure. On a positive at least its seasonal and it could have been buttered brazils OR creme de menthe jellies (yes they were the other two options, but maybe they'd have turned out better).
150g good quality plain chocolate (mine was a good one!)
150ml thick double cream
25g unsalted butter
2tbsp rum or brandy
1 tbsp Greek yoghurt
etc ('if' you get to coat yours)
1. In a food processor put the chocolate in broken into squares and blitz until fine.
2. In a small saucepan heat the cream and butter and rum or brandy. When this starts to boil add to the chocolate in the running food processor. Then add the yoghurt and mix again.
3. Put the mix into a bowl. Leave to go cold then refrigerate until solid. The recipe says overnight.
4. When you are ready get your paper cases and toppings ready as rolling truffles is messy.
5. Take teaspoons of the mix and after coating your hands in cocoa powder roll into a ball.
This is where it went wrong for me, they wouldn't shape at all, and the chocolate had set as hard as concrete. I could just about muster enough hard chocolate to form the three truffles I made. Not sure what I did wrong other with the mix other than I didn't add any alcohol with my warmed cream, butter mix, is this what I did wrong?
6. You can coat with nuts or chopped ginger if you manage to get yours to this stage. Place in tiny paper cake cases or on a plate, if you're lucky to get this far!
These will go down with macarons and fudge as not one of my finer culinary moments, but thats the joy of the random recipe challenge....its challenging!
I did try re-heating the chocolate over a pan of simmering water, I added brandy then added a bit more cream, thinking they are already rubbish they can't get worse...but they did get worse...a lot worse! Yuk!
What's more annoying is that I made something similar recently at an event I went to recently hosted by Olives from Spain...they were the easiest thing to make ever...my sister was with me she tried them too.
This is how they should look better with black olive tapenade inside for sure.