Hot Chocolate Truffles

by Betty Bee

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This is a dark chocolate truffle mixture, coated in sugar and breadcrumbs before being deep fried. It never fails to please as the rich chocolate truffle mixture oozes onto the plate as soon as its crispy shell is pierced. You may add 1 tablespoon of rum, whiskey or any liqueur you please to the melted chocolate. They are wonderful on their own, with fruit or maybe just a dribble of cold cream….

Serves 4

100 g dark chocolate
40 g butter
25 g icing sugar
1 egg yolk
35 g breadcrumbs
50 g caster sugar

Place the chocolate in in bowl and melt it over a pan of simmering water. Remove from the heat and beat in the butter and icing sugar.  Leave it to cool and then place in the refrigerator overnight.

The next day form the mixture into 4 truffles, each should be roughly 4cm in diameter.

In a bowl beat the egg yolk. In another bowl mix the breadcrumbs and sugar together.

Heat oil to a depth of 6 cm in a pan or use a deep fat fryer.

Coat each truffle in the beaten egg and then the breadcrumb and sugar mixture the cook in the hot oil for 1-2 seconds.

Remove the truffles from the hot oil and drain on absorbent paper before serving.

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