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Friday 22nd February 2008

• White Chocolate and Cointreau Truffles
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• 300 grams Quality White Chocolate
• ¼ cup of cream
• 2 tablespoons of Cointreau or other orange flavoured liqueur
• 2 teaspoons of grated orange zest or rind
• ½ cup of icing sugar

1. Melt the chocolate in a double boiler (bain-marie).
2. Warm the cream in a saucepan or microwave but be careful not to scald.
3. Add the warm cream to the chocolate (still in the double boiler) and mix together until evenly combined.
4. Add 1 to 2 tablespoons of Cointreau and the grated zest and beat the mixture until smooth.
5. Refrigerate the mixture until it has set, 4 hours or overnight.
6. With a small spoon or parisanne scoop roll small balls of the mixture.
7. Dust the truffles by rolling them in icing sugar and refrigerate again until hard.
8. Place into small paper or foil cases to serve if desired.
9. Makes 25ish

• Orange Pekoe Milk Chocolate Truffles
•  
• ¼ cup of cream
• 2 tablespoons of loose leaf Orange Pekoe tea
• 300 grams milk chocolate
• ½ cup of quality cocoa powder

1. Heat the cream in a saucepan, but be careful not to scald, remove from the heat add the Orange Piko tea leaves (or another favourite loose leaf tea of yours if you prefer!)
2. Rest and infuse the cream with the tea for 5 to 10 minutes.
3. Chop the chocolate into smaller pieces and melt the chocolate over a double boiler (bain-marie).
4. Pour the cream through a sieve on to the melted chocolate and discard the tea leaves.
5. With the chocolate still in the double boiler mix together until evenly combined.
6. Refrigerate the mixture until it has set, at least 4 hours
7. With a small spoon or parisanne scoop roll small balls of the mixture, dust the truffles by rolling them in cocoa powder and refrigerate again until hard.
8. Place into small paper or foil cases to serve if desired.
9. Makes 25ish