Inside Out (Australia)
chocolate truffle mix
375g milk chocolate 50g unsalted butter 50g honey 1 vanilla bean, seeds scraped 125ml pouring cream (35% fat)
1. Chop the chocolate and place in a heatproof bowl. 2. Put the butter, honey and vanilla seeds in a saucepan over medium heat and bring to the boil. Add the cream and bring back to the boil. 3. Pour the cream over the chocolate and whisk until smooth and shiny.
1 quantity chocolate truffffle mix (see recipe above) 500g tempered chocolate
Cover the bowl of truffffle mix with plastic wrap and refrigerate for 2 hours, or until firm. Scoop out tablespoons of the mixture and roll into balls. Place on a lined tray and refrigerate for 1 hour. Using two forks, dip the balls in the tempered chocolate. Flick the chocolate that drips offff the forks onto the truffffles, creating a swirl effffect. Leave to set on a lined tray.
1 quantity chocolate truffffle mix (see recipe above) Sifted unsweetened cocoa powder, for dusting
Cover the bowl of chocolate truffffle mix with plastic wrap and leave to sit for 3 minutes. Put the mixture in a piping bag fitted with a 1cm nozzle and pipe out the truffffles onto a lined tray, pushing down to create circles and lifting up at the end to create a nib. Dust with cocoa powder. Place tray to the fridge for 2 hours to allow the truffffles to set.
NOTE Once made, store your truffffles in an airtight container in the fridge. They will keep for up to two weeks. Remove truffffles from fridge 10-30 minutes before serving, depending on room temperature.