So, recently I found this liquorice chocolate in the supermarket, and threw it into my shopping basket. The other day I found it again in my kitchen cupboard, and decided to try it out in truffles. It is a dark chocolate with cocoa nibs and small liquorice pieces, but no liquid filling. I figured it would work in truffles, and indeed it did. The truffles are soft and velvet-y, with the occasional crisp from the cocoa nibs and liquorice. The liquorice taste is not overwhelming, so I figured I would cover the truffles in fine liqourice powder, but I could not find any (I know I had a some, where has it gone?) so I covered the truffles in cocoa powder instead.
The truffles could have been rolled into spheres instead of cut in squares, but cutting them into squares is easy (and I also think thay look nice). Also, this recipe can be used with any dark chocolate, but make sure you chose a chocolate you enhoy eating in it’s plain form, as the truffles will taste like the chocolate you use.
10-14 truffles, depending on size
100 g dark chocolate with liqourice (or plain)
50 g whipping cream
3-4 tbsp. cocoa powder or fine liqourice powder
Chop the chocolate very, very finely and transfer to a heatproof bowl. Heat the cream just to the boil, and pour over the finely chopped chocolate. Stir with a spatula, combining the cream and chocolate, letting the warm cream melt the chocolate.
Pour the truffle mixture into a container lined with parchment. The container should be of a size that allows the mixtureto be 1.5-2 cm in height, the approximate size of your truffles. Place the container in the fridge or freezer, until the truffle mixture is solid, remove from the container (here you will appreciate the parchment paper) and cut into squares with a sharp knife. Cover the truffles with cocoa or liquorice powder, and store in the fridge until needed.