Award-winning chocolatier, Paul A Young, created this divine truffle recipe for us to capture the flavour of Christmas. Paul says "This recipe will amaze your friends and family. It is quick and very simple and can be made a week prior to Christmas. Be creative and feel free to add or take out any spices you prefer."
Makes 40 to 50 truffles
For the ganache
For the coating
Bring the cream, water, sugar, spices and clementine zest to a simmer for 2 minutes.
Pour on the chocolate and whisk well until smooth.
Pour into a shallow tray, cool and refrigerate for at least two hours. This is your ganache.
Meanwhile place your coating chocolate into a glass or metal bowl over a pan of hot but not boiling water and stir until fully melted. Do not allow the chocolate to be come hot - just warm.
Dust your hands with a little cocoa powder and, using a teaspoon, scoop even sized pieces from the chilled ganache. Roll swiftly in the fingers to form even spheres. Tip: Never roll your truffles in the palm of the hand as the heat will melt the ganache and the truffle will become sticky and misshapen.
Now sieve together the cocoa, cinnamon and icing sugar.
The next step is to dip your fingers into the warm melted chocolate and to roll each sphere in until fully coated then immediately drop into the cocoa powder, mixture coating fully.
Lift out and allow to set for ten minutes. Your truffles are now ready to eat or pack for the perfect Christmas gifts.
Keep cool or refrigerated and enjoy within two weeks of making.
Tip: Always use the best quality chocolate you can afford, Valrhona, Green and Blacks or Michel Cluizel are my recommendations and available in large supermarkets.
© Paul A. Young
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