Over the Christmas season my friend celebrated her 50th birthday and I decided I would make her some chocolate truffles and package them up in their own special gift box. I've taken some photos and described the process below so if you looking for birthday, mother's day or valentine gift inspiration it may help (plus you get to sample the leftovers)!
Chocolate truffles are surprisingly simple to make with their 2 main ingredients being chocolate and cream. Some recipes add butter but I decided to keep it light and added some orange zest at the mixing part. That's the beauty of chocolate truffles you can add all sorts of flavours to create your very own selection box.
THE RECIPE
For 12-16 truffles you'll need:
150 ml double cream
100 grams dark chocolate broken into pieces
100 grams milk chocolate broken into pieces
Grated orange zest or other favourite flavouring
For coating/dusting/decoration
75ml dark chocolate/milk chocolate
Cocoa powder
Icing sugar
White chocolate curls
Baking paper
You'll also need:
Mini paper cases
An empty clear box - I used a Ferraro Rocher box
Some washi tape
Manilla paper
Printer
THE METHOD:
Gently heat the dark and milk chocolate together in a bowl over a saucepan of hot water. Ensure that the chocolate doesn't have contact with the water otherwise it seizes up. This should take around 10 minutes on a gentle heat and you can tell when the chocolate is ready as it takes on a glossy sheen.
Take the bowl off the heat and slowly mix the cream in with the chocolate, you can whisk it by hand or machine until it becomes like a soft buttery consistency.
Add to the mixture the grated orange zest or other flavouring and then leave to set in the fridge for 30 minutes or preferably over night so it's nicely chilled to work with.
Gather together the cocoa powder and icing sugar so that you're ready to roll the truffles once scooped.
Now for the messy bit!
Once the chocolate mix is firm use 2 teaspoons to scoop out 12-16 walnut-sized balls and place on the baking paper. Roll a third of them in cocoa powder and a third of them in icing sugar. With the remainder truffles set aside, melt the dark chocolate following previous instructions. Use a fork to drop the truffles in, roll around and then place onto baking paper. Before the chocolate sets hard place a few white chocolate curls on each one.
Put all the chocolates in the fridge whilst you work on preparing the box.
DESIGN TIME
Prepare your design for the box. I used the Ferraro Rocher wrap as a guide for my template which I adapted and you can download here. Once you've personalised it and added your own message, print it out onto some nice paper. I used hairy manilla Kraft paper which has a lovely handmade feel to it.
Take your truffles from the fridge and carefully place each one in a mini paper case. Line the bottom of the box with one of the messages and place your truffles in. Once filled pop the lid on and seal with washi tape (find a huge selection here)!
Finally cut and wrap the design belly-band around the box and seal with more washi tape. Et Voila! Store in the fridge until time to present to your loved one/friend/mum. P.S. the chocolate should last up to 3 days if stored in the fridge.
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