BEST TRUFFLE RECIPES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

Steps:

• For the Nutella truffles If you have a mold you can pipe nutella into the mold, if you don’t have a mold then put some nutella into a small container, use a knife to mark the surface so you can see where your squares will be and push a hazelnut into the top of each one.
• Freeze overnight. In the morning it will be firm enough for you to cut into squares using a hot knife. Dip your frozen cubes into tempered chocolate (see this post on how to temper chocolate). Then use your fork to scoop it out and tap it on the side of the bowl to get off any excess chocolate.
• For coconut truffles Place your sugar, glucose syrup and water into a saucepan and heat over high heat stirring until the sugar is dissolved. Once the sugar is dissolved wash down the sides of the pan using a wet pastry brush and leave over the heat, unstirred until the syrup starts to turn golden, approximately 365°F (185 degrees Celsius) (185 degrees Celsius (365 degrees Fahrenheit)) (or 180°C (356 degrees Fahrenheit) (356 degrees Fahrenheit (180 degrees Celsius))).
• Stir in your cream, coconut milk and butter, hot steam will rise suddenly so stand back and then stir until it is smooth. Add a candy thermometer to the side of the pan and heat without stirring until it reaches 230°F (110 degrees Celsius) (110 degrees Celsius (230 degrees Fahrenheit (110 degrees Celsius))) (110°C (230 degrees Fahrenheit) (230 degrees Fahrenheit (110 degrees Celsius))).
• Remove from the heat and stir in your dessicated coconut. Pour into a lined brownie tin and allow to cool at room temp.
• Once cooled remove from the tin, cut into long slices and use two knives to shape it into a point at the top. Refrigerate for at least an hour. Slice into small bite sized pieces and then drop into your tempered chocolate.
• Scoop out with the fork and tap on the side of the bowl and then place onto baking paper, sprinkle the top with coconut.