HomeFood & drinkBillington's Triple Sweet Truffles

Billington's Triple Sweet Truffles

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Origin of dish:  UK
Type of cooking:  Hob
Preparation time: 150 minutes
Cooking time: 120 minutes
Ingredients (makes 10.) :

    For the ganache:
    -250ml water
    -75g Billington's unrefined light Muscovado (unrefined brown sugar)
    -125g Billington's Molasses/ Brown sugar
    -500g Michel Cluizel Madagascan milk chocolate or milk chocolate of about 40% or above cocoa, chopped into pieces

    For the coating:
    -300g 70% cocoa solids dark chocolate
    -150g 100% cocoa solids Madagascan dark chocolate
    -100g Billington's Dark Muscovado - dark sugar

    To roll your truffles:
    -50g Cocoa powder


Before you start, having a digital thermometer for this recipe will be a huge advantage!

For the ganache:
Bring the water, molasses and light muscovado to a simmer in a pan until all of the sugar has melted.

Next pour the chopped chocolate and whisk well until smooth and thick.

Pour into a food container and allow to cool, then refrigerate for at least two hours.

To roll your truffles:
Once the ganache is refrigerated and set, scoop out nuggets of the ganache to your required size and place n to a parchment-lined baking tray.

Using the cocoa powder to dust your fingers so the ganache doesn't stick, roll the ganache into even balls & place on the sheet and pop back in the fridge for an hour.

For the coating:
Chop both the chocolates into small pieces and mix together in a glass or metal mixing bowl.

Place on a pan of very hot, but not boiling water making absolutely sure the bottom of the bowl does not touch the water.

Melt for an hour on a low heat for an hour, mixing occasionally.

Tempering the chocolate: Now the tricky part - just be confident and you'll be fine. Remember if something goes wrong and it goes lumpy just re-melt the mixture and start again. Practice makes perfect!

Melt the chocolate for at least an hour using the method shown above. The chocolate should be about 55 degrees C- check with a thermometer. Take the chocolate off the heat and wipe the bottom of the bowl to remove the water.

Now pour the chocolate onto a marble or glass slab, leaving about a quarter in the bowl.

Spread the chocolate across the slab with the pallet knife then scrape back into the middle of the slab, this can be a bit tricky at first but keep going it won't take long to get the hang of it!

Repeat this process until the chocolate on the slab has cooled to 27 degrees C.

At this stage quickly scrape the chocolate back into the bowl with the warm remaining chocolate and mix very well. The temperature of the chocolate will be about 32 degree which is the working temperature of chocolate meaning that you can coat, mould and create anything from the chocolate!

This comes in handy for the next part. Dip the end of the pallet knife into the chocolate and allow it to set. If it is smooth and shiny then you have tempered chocolate!

Finishing off:
Using your fingers, dipped in the tempered chocolate, roll the truffle to put a thin layer of chocolate around the ganache.

Once they are set, repeat the process and before the chocolate sets sprinkle the dark muscovado on top of the truffle. They should take a couple of minutes to set - and then a few seconds to eat!
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by Billingtons.

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