Chocolate truffle Advent calendar
- November 2015
- Makes 24 truffles
- Hands-on time 45 min
This homemade Advent calendar will give your loved ones 24 joyful surprises in the form of homemade, many flavoured chocolate truffles. It makes the countdown to Christmas extra special and is a great recipe to make with kids – just make sure you’ve got 24 left!
- 9.3g (5.2g saturated)
- 11.8g (10.8g sugars)
For the filling
- 250g good quality chocolate (dark, milk or white), in pieces
- 100g unsalted butter, at room temperature
- 2½ tbsp liquid glucose, from the baking aisle of large supermarkets
For the flavouring (choose one)
- 4 tbsp crunchy peanut butter
- OR 2 tbsp freeze-dried raspberries plus 1⁄2 tsp pure raspberry flavouring
- OR 25g candied peel, very finely chopped, plus finely grated zest 11⁄2 oranges
- OR 25g finely chopped blanched pistachio nuts
For the coating
- About 150g good quality chocolate (dark, milk or white), in pieces
To decorate the truffles
- Honey roasted peanuts, roughly chopped
- Freeze-dried raspberries
- Edible gold leaf (from baking shops and the baking aisle of large supermarkets)
- Finely pared orange zest
- Nibbed pistachio nuts
- For the filling (you’ll need to do this for each flavour): put the chocolate into a heatproof bowl and sit it over a pan of barely simmering water until melted – don’t let the water touch the bowl. Remove the bowl and leave to cool to about 34°C or just below blood temperature.
- Beat the butter with a wooden spoon in a medium bowl until light and fluffy. Add the liquid glucose and beat together well. Add the cooled, melted chocolate and mix together well. Add the flavouring of your choice. Cover, then chill for 30-40 minutes until firm enough to scoop and roll into balls, but not too hard.
- Roll teaspoonfuls of the mixture into balls between your hands (wearing thin plastic gloves makes it a far less messy job). Chill in the freezer for 15 minutes or until firm.
- For the coating, put the chocolate pieces into a small heatproof bowl. Sit it over a pan of barely simmering water (don’t let the water touch the bowl) and leave until melted. Remove the chilled truffles from the freezer. Spear each one with a cocktail stick, then dip into the melted chocolate. Shake off the excess and stand stick-up on a baking tray lined with baking paper. Leave to set. (If you want to, you could coat half the truffles in dark chocolate and half in white chocolate – in which case, you will need to put 2 bowls over pans of hot water and melt 75g of each type of chocolate.)
- Re-melt any remaining chocolate. Carefully remove the cocktail sticks from the truffles and seal each hole with a generous dab of melted chocolate. While it’s still wet, add whatever decoration you wish and leave to set once more. Store the truffles somewhere cool until ready to create your advent calendar.
If you’re short for time you could buy your favourite ready-made flavoured chocolate bars and make the truffles with these instead. If you do that, you won’t need to add any flavouring in step 2.
The chocolate truffles are made with butter rather than fresh cream, so they last well and don’t have to be kept in the fridge. They should keep for 4-5 weeks as long as they’re stored in a relatively cool place (and no one eats them).
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