Ingredients with Measurements:
- 1 cup dried quandongs, finely chopped
- 1 cup heavy cream
- 12 oz. dark chocolate, chopped
- 1/4 cup unsalted butter, softened
- 1/4 cup cocoa powder
- 1/4 cup powdered sugar
- 1/2 tsp. vanilla extract
- Pinch of salt
Special equipment needed:
- Double boiler or heatproof bowl set over a pot of simmering water
- Rubber spatula
- Baking sheet lined with parchment paper
- Small cookie scoop or spoon
- Plastic wrap
- Airtight container
Step-by-step instructions:
1. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the chopped quandongs. Let it steep for 10 minutes.
2. Strain the cream mixture through a fine-mesh sieve into a heatproof bowl set over a pot of simmering water. Add the chopped chocolate and stir until melted and smooth.
3. Remove the bowl from the heat and stir in the softened butter, cocoa powder, powdered sugar, vanilla extract, and salt until well combined.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until firm.
5. Using a small cookie scoop or spoon, form the mixture into small balls and place them on the prepared baking sheet.
6. Refrigerate the truffles for another 30 minutes or until firm.
7. Roll the truffles in cocoa powder or chopped quandongs to coat.
8. Store the truffles in an airtight container in the refrigerator for up to 1 week.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours and 30 minutes
Temperature:
- Heavy cream: medium heat
- Simmering water: low heat
Serving size:
- Makes about 24 truffles
Nutritional information:
- Calories: 130
- Fat: 10g
- Carbohydrates: 10g
- Protein: 1g
- Fiber: 2g
- Sugar: 7g
- Sodium: 10mg
Substitutions for ingredients:
- Quandongs: dried cranberries, cherries, or apricots
- Heavy cream: coconut cream or almond milk
- Dark chocolate: milk chocolate or semisweet chocolate
- Butter: coconut oil or vegan butter
- Cocoa powder: cacao powder or carob powder
- Powdered sugar: maple sugar or coconut sugar
- Vanilla extract: almond extract or peppermint extract
Variations:
- Add chopped nuts, such as almonds or hazelnuts, to the truffle mixture.
- Roll the truffles in chopped nuts or shredded coconut instead of cocoa powder or quandongs.
- Add a splash of liqueur, such as Grand Marnier or Kahlua, to the truffle mixture for extra flavor.
Tips and tricks:
- Use a sharp knife or kitchen scissors to finely chop the dried quandongs.
- Make sure the chocolate is chopped into small pieces for easy melting.
- Use a rubber spatula to stir the chocolate mixture to prevent it from sticking to the sides of the bowl.
- Chill the truffle mixture until firm before rolling into balls to prevent it from sticking to your hands.
- Dust your hands with cocoa powder to prevent the truffle mixture from sticking to your hands while rolling.
Storage instructions:
- Store the truffles in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- These truffles are best served chilled, but you can let them come to room temperature before serving if desired.
Presentation ideas:
- Arrange the truffles on a platter or in a decorative box for gifting.
- Serve the truffles in small paper cups or on a dessert plate.
Garnishes:
- Sprinkle chopped nuts or shredded coconut over the truffles for added texture and flavor.
Pairings:
- Serve these truffles with a glass of red wine or a cup of coffee for a decadent dessert.
Suggested side dishes:
- These truffles are a dessert on their own, but you can serve them with fresh fruit or a cheese plate for a more substantial dessert.
Troubleshooting advice:
- If the truffle mixture is too soft to roll into balls, chill it for a little longer until firm.
- If the truffle mixture is too firm to scoop, let it sit at room temperature for a few minutes to soften.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before making this recipe.
- Store the truffles in the refrigerator to prevent spoilage.
Food history:
- Quandongs are a native Australian fruit that has been used by Indigenous Australians for thousands of years for food and medicine.
Flavor profiles:
- The combination of rich dark chocolate and tart quandongs creates a unique and delicious flavor profile that is both sweet and tangy.
Serving suggestions:
- Serve these truffles as a dessert or as a sweet treat with coffee or tea.
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Taste: Sweet, Fruity, Chocolatey, Tangy