Christmas chocolate truffles – two ways

I just love Christmas. Basically, it’s a great big excuse to bake and make all the things I love to eat, but don’t normally allow myself to have. But when Christmas rolls around there is NO holding me back – I am going to indulge!!

Normally I make the Christmas Pudding truffles that Nigella Lawson calls Puddini Bonbons, and they are lovely, in fact they are just about the only way you are ever going to get me eating Christmas pudding (I despise dried fruit… but don’t get me started on that!).

This year however, I’m kindly giving Gordon Ramsey a turn. I took his Chocolate Mint Truffle recipe and divided it up into two basic recipes – a mint version, and an orange, brandy and pecan version.

chocolate mint truffles
My truffle tin runeth over… thanks Gordon!

 

The truffles get their flavour from steeping fresh mint in gently heated cream. I did the same for the orange version by adding orange zest to the cream and gently heating it. Once the flavoured cream was hot (but nowhere near boiling) I poured it over chopped chocolate, butter and honey. For the orange version I also added brandy and chopped pecans.

Once the chocolate, butter and honey have melted into the cream, the whole lovely smooth dark mess goes into the fridge to firm up. It took about two hours before the mixture was firm enough to roll into little balls. Then I rolled the balls in good quality dutch-processed cocoa, and voila – these little balls of deliciousness are ready for eating!

Helpful Mr Ramsey suggests keeping the truffles in the fridge and warns they won’t keep longer than a few days… but with me around, slyly popping one into my mouth each time I pass by the fridge, I don’t think that’s going to be a problem.

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