Chocolate Truffles

Want to gift something home made that looks pretty and tastes equally good too? How about some truffles? Last year I baked the rich Indian plum cake and gifted them to all the german friends we had made over time. Not only were they stunned with the gesture, they were equally appreciative of our christmas tradition and relished the same. In return, one of the families gifted us with home made truffles. While we live in the land of Lindt and Nestle, the world famous European chocolates, I was taken aback by how delicious home made truffles tasted. Honestly, as I mentioned, we need no reason to make them at home cause when it comes to chocolate, we do get the best. But curiosity got hold of me and I was more than tempted to give a shot to making them myself. 

This is a german recipe which I have tried from one of the many german magazines that I have begun to buy. What surprises me is the use of our spices in so many german christmas preparations. While cinnamon and cardamom are used on a regular basis in our Indian cooking, germans tend to use them more in their christmas baking. 

These truffles are easy to make, taste real good and when wrapped in delicate film with a catching ribbon to go, it does make for a great christmas gift. While the original recipe called for the truffles to be dusted with cocoa powder, we found it to be bitter, hence I used dessicated coconut to roll them in. 

Ingredients:

• 1 vanilla bean
• 175 ml whipped cream
• 2" cinnamon sticks
• 2 cardamoms
• 1 star anise
• 150gm white couverture chocolate
• 250 gm milk couverture chocolate
• 80 gm soft butter
• a bowl of desiccated coconut

Method:

1. Slit the vanilla bean and scrape the seeds carefully. In a thick bottomed vessel, mix the cream along with the vanilla seeds and bean too(after you have scraped the bean do not discard it). Add the cinnamon sticks, cardamoms and star anise. Bring the mixture to a boil.
2. Remove from heat and keep it aside so that the spices are infused into the cream well.
3. Meanwhile chop the white and milk chocolate into smaller pieces with a sharp knife. Place them in a deep bowl(preferably glass)
4. Strain the infused cream. Discard the spices, and bring the cream once again to a boil.
5. Pour the hot cream into the chopped chocolate. Keep stirring till the cream and chocolate are melted and mixed together well.
6. Wrap the bowl in a cling film and refrigerate it for 5 hours.
7. After 5 hours, add the melted butter to the chocolate mixture and stir well. If the mix is too hard, use your hands. Refrigerate it for another hour.
8. Line a flat tray with butter paper. Remove the chocolate mix. Scoop out small mounds of the mass and roll it against your palms to form small sized truffles. Roll the truffles in the dessicated coconut and arrange them on the tray. Use up all the chocolate mix. You should be able to make around 60 truffles.
9. They keep well for up to a week in the refrigerator. Before serving, bring them to room temperature.

Note: If you are unable to find couverture chocolate you can replace it with ordinary chocolate.