Tomorrow is my Mum’s 70th Birthday. I decided to make her birthday cake, as you do, so she would have something to offer guests when they came to visit her (she’s having several little soirees to stretch her special day out). Cue much culinary disaster and chaos. Everything I tried to do tonight ended in failure. To start with, I couldn’t find my kitchen scales so couldn’t make the cake I had wanted to create, then I spilled sugar all over my bench, then the cupcakes I made were horrible and inedible. Finally I decided to make truffles because I only had a few ingredients left and couldn’t bear having to bake anything else. I had seen truffles made with only a couple of ingredients, and not needing butter or cream, so I looked for a recipe that would suit and – hey presto! – Slice of Kitchen Life came to the rescue with this easy-peasy truffle mix. I have adapted it slightly but it is still the basic recipe and principle of the original. They’re made with water, which goes against everything we all know about cooking with chocolate but, trust me, it works!
- 200g dark (70% cocoa solids) chocolate
- 6 tablespoons espresso coffee (cooled to room temperature)
- 2 and ½ tablespoons maple syrup (at room temperature)
- Two Tablespoons Crunchy Peanut Butter (the 100% peanut kind -not the kind made with added oil, sugar etc)
- To serve:
- Sifted cocoa powder and / or dessicated coconut for rolling truffles in
- In a medium bowl set over a pan of barely simmering water, gently melt the dark chocolate. I usually take it off the heat well before it is full melted and then just keep stirring until it’s all melted down. The residual heat in the bowl will do the work for you, and then you don’t end up with burnt choccy!
- Allow to cool for a few minutes. Add the liquid coffee and begin gently stirring with a silicone spatula. As the liquid is incorporated, the chocolate will seize and thicken.
- Add the maple syrup, a spoonful at a time and again, gently stir until the mixture is smooth, glossy and thick. Stir in peanut butter.
- Chill the truffle mixture for at least 45 mins – 1 hour. It will continue to thicken as it chills which will make handling a lot easier. Be patient – it seems like it isn’t working at first but then – voila! – it suddenly hardens and you’re good to go.
- Measure out a generous teaspoonful of truffle mixture at a time, and roll into a smooth ball in the palms of your hands.
- Roll the balls in sifted cocoa powder or coconut until well coated, pop into mini-cupcake papers, and store in the refrigerator until serving.
This recipe makes about 15-18 truffles, depending on how large you like ’em! They are very rich so smaller is better.
I’m so relieved something worked out tonight. My kitchen looks like something exploded and I have melted chocolate all over me, the benches and the floor, but hey, your Mum only turns 70 once, right? I wish I could have made her something a bit more spectacular but hopefully she will appreciate these anyway.
Happy Birthday Mum – I love you very much xxx