New Year truffles

Happy New Year 2011! I wish all of you a good and happy upcoming year. Make the things come true that you wish for. Make them happen, you can do it, you just have to start.

Here comes a little recipe which is barely a recipe since it is all open for variations to your taste.  Let’s call them New Year truffles. I made them with friend this year and we had them for New Year. Four different ones, each of them has a spicy secret.  The squared and round ones contain spices such as coriander and pepper in different amounts and combinations and the white ones a delicate mixture of dried flowers and butter.Basically, all of them are very easy to make. The only thing you need is a bit of patience: Rolling these little treats takes some time and makes your hands sticky. So have a a friend at hand which you can chat with while rolling, or simply use the time to rest your mind. Below you will find the directions for the rose truffles, which are featured with a close-up portrait above.  They have the least ingredients and such a special taste.

Create your own spicy truffles.

Ingredients:

• 200g dark chocolate (I used organic chocolate with 80% cocoa)
• creme frâiche
• pinch of salt
• vanilla sugar
• rose syrup // I used this syrup, which originates from this beautiful drugstore in Lübeck, Germany.
• rose sugar (or regular caster sugar) // I used this rose sugar

Directions

In a double boiler, carefully melt the chocolate. Make sure the pot does not to get too warm. Once the chocolate has melted, stir in vanilla sugar, salt and rose syrup to taste. Be careful to not add too much.  Stir constantly. You will notice that once you added the syrup the chocolate mixture will become thicker. Once you obtained the taste you like, add one tablespoon of creme frâiche after another, stirring after each addition. The mixture should start getting thicker and thicker. Once it sticks to your spatula similar to a cookie dough would, you are done. Remove the mixture from the double boiler and place into a bowl to let cool completely. This will guarantee that you are able to roll the truffles later on. You can cool them in the fridge to speed things up. Once they have cooled, sit down comfortably at a table (you will sit there for a while) and add rose sugar into a small pot. Use a teaspoon to spoon pieces from the truffle mixture. Roll the piece into an evenly shaped ball between your hands. Then place into the bowl with the sugar and toss until evenly coated. Set aside on baking paper. Repeat until all truffles are done. Store at a cool place before enjoying them.

Tweet this!