Chocolate Truffles

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I work at a fun company and any commercialized festivals or days get celebrated with quite a gusto. With half of the team who loves to eat, our lunch conversations are discussions about where we dined last night or which is the new place we should order office lunch from.

The Gifts

On Valentine’s Day this year, we had our version of Secret Santa and I got gifted a cookbook by a dear colleague. My love for cooking and cookbooks is well known in my co-workers. My subscriptions of BBC Good Food, BBC Housekeeping and Ahlan Gourmet land at my work place every month.

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I got gifted the “The Golden Book of Cooking” I love this since it stays true to the classics and the recipes have not been played around with.

I promised my colleague I would make him a sweet treat from the book and hence the truffles. I have adapted this easy to make and more easier to devour them. So one evening post work, we settled with our coffee mugs with Burj Khalifa (Yep! Flaunting)  as a backdrop and relished these bite sized treats.

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100 grams Lindt Milk Chocolate
100 grams Lindt Intense Mint Chocolate
200 ml Ellie & Verve Full Fat Cream
2 tsp unsalted butter

To Decorate:
1/4 cup Hersey’s unsweetened cocoa powder
1/4 cup Desiccated Coconut
1/4 cup Chopped Almonds / Flakes
1/4 cup Pistachio Slivers

In a saucepan, heat cream over medium heat and bring it a simmer.

On a double boiler, melt both the chocolates. You may want to coarsely chop the chocolate bars or simply break them with  fingers.

Once the chocolate is melted, add butter and cream mixture and blend well.

Adding butter to the mixture gives a nice sheen to the mixture. Take the mixture off heat and refrigerate overnight or for a minimum of 3 hours.

Use a melon ball scoop to make small balls. Grease your hands well with butter and shape the balls.

Coat the chocolate balls with descicated coconut, cocoa powder, almonds, pistachios, sprinkles or even with drinking chocolate.

Refrigerate the truffles for some time so that it acquires a nice form. This mixture gave me about 22 truffles to be precise.

The truffles would stay well for 3 days if refrigerated. You can also make them in batches and give this as favors to guests after dinner.

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