Easy Chocolate Truffles
Makes 50 to 60
Ingredients
- 450 grams Good quality creme filled chocolate cookies (1 pound)
- 225 grams Mascarpone, drained (or cream cheese) (8 ounces)
- 450 grams Dark chocolate 70% (1 pound)
- 225 grams White chocolate (8 ounces)
- 1 + ½ teaspoon Peanut oil (or other unflavored cooking oil)
Instructions
- In a food processor, process the cookies until pulverized and powdery.
- Add the mascarpone and process until fully blended.
- Place in a bowl and refrigerate for an hour.
- Using your hands, form the mixture into bite-sized balls, then place on a baking sheet lined with oven paper.
- Refrigerate for an hour.
- Melt the dark chocolate over a double boiler, then stir in 1 teaspoon oil.
- Allow the chocolate to cool to room temperature.
- Once the chocolate balls are chilled place them, one (or two) a time, on a two-tined barbecue fork.
- Using a spoon drizzle melted dark chocolate evenly over each ball, then place each one back on the paper-lined baking sheet.
- Chill the balls again while you prepare the white chocolate.
- Melt the white chocolate over a double boiler, then stir in the remaining ½ teaspoon oil.
- Allow the chocolate to cool to room temperature.
- Place the white chocolate in an icing bag, with a tiny (almost pin point opening.
- Remove the chocolate balls from the fridge and drizzle the white chocolate over them.
- I find you'll achieve the best effect if you drizzle back and forth over all the balls at once, from a height of about 25 centimeters (10 inches).
- Store the chocolate truffle balls in an airtight container in a cool place, or refrigerated.
