Every Christmas at my parent's place it's a festival of truffles and chocolates. My mom starts at the beginning of December and prepares sweet orange peel truffles. While mom is cooking, my dad is looking for where she hid the chocolates around the house and eats everything! It's like a game between them -- mom hiding the chocolates and dad sniffering everywhere!
As for me I'm the same. This afternoon I made different kinds of chocolates, so let's start with some truffles. As you know me a little bit now, you can imagine my truffle recipes are easy to do.
For 30 to 40 truffles you'll need:
- 250 grams of dark chocolate (56 percent cocoa at least)
- 100 grams of cream
- 100 grams of butter
- Flavour: 4 teaspoons of Grand Marnier, or rum, whisky, concentrated coffee, peppermint, etc.
Combine all ingredients except flavouring in a pot at low heat. Be careful that the chocolate melts slowly, stirring in the butter and cream and blending well with the chocolate. The chocolate is quite delicate, so be careful and proceed slowly otherwise you will have to throw it away.
When the mix is completely melted and is shiny and perfectly smooth, take away and add the flavour of choice. Mix again well. Allow mix cool in the fridge for at least four hours.
Prepare a plate with bitter cocoa powder.
Afterwards, take a teaspoons of the mix and roll it in the bitter cocoa powder. Give a round shape and put the finished truffle in a plastic container. Store in the fridge or a cool place.
In order to have the cocoa powder fresh, try to do this last step the same day you eat the truffles. However, you can preserve truffles for a couple of weeks.
Tip: If you have a sweet tooth like me I would recommend you to do very small truffles the size of a hazelnut. Usually you serve truffles at the end of the meal with coffee and when you can't eat much more. If you have a big truffles you will have to bite into it, which is messy with cocoa powder.
With small size truffles you can have just enough to put in your mouth (small advice from a very experienced truffle eater).
Stephanie was born in Bourg-en-Bresse, a small French city surrounded by the famous vineyards of Bourgogne, Beaujolais, Savoy and Cotes du Rhone. She specialises in the international wine business and has traveled the world to learn about cooking and cuisine. You can read more on her blog a ppetit voyage. 
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Holidays are here, and a ppetit voyage by French cook Stephanie Mazier has an easy-to-make recipe for chocolate truffles to "ooh" and "ahh" the sweet tooths.
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