Truffles Recipe?

Ive got condenced milk, coco (drinking chocolate), digestive biscuits, and chocolate strands





now how do i make themTruffles Recipe?
looking at your ingredients, I'd say you're looking for a cake-type truffle recipe rather than the candy/sweet kind





10 digestive biscuits


5 Tablespoons dessicated coconut OR ground almonds


1/2 Tablespoon cocoa powder


1 small tin condensed milk


2 ounces melted butter OR margerine


chocolate strands for coating





mix dry ingredients, add condensed milk, then butter


mix well, form into balls %26amp; roll in strands








if it's drinking chocolate (which is a mixture of cocoa %26amp; sugar) you've got rather than pure cocoa powder, you'll need to add more to get the chocolatey flavourTruffles Recipe?
Chocolate truffles











Preparation time overnight





Cooking time 10 to 30 mins




















This decadent rich truffles are perfect to finish of a dinner party with.


Ingredients


200g/7oz good quality dark chocolate which contains at least 70% cocoa


200g/7oz double or whipping cream


small amount unsalted butter(optional, butter gives the truffles a longer shelf life)


cocoa powder, for dusting





It would be good to have a cooking thermometer to check the temperature of your truffle mixture during preparation.











Method


1. Finely chop your chocolate to achieve an even melting.


2. Cut your unsalted butter into small hazelnut-sized pieces and again bring it up to room temperature at 20C/68F. But do not allow the butter to melt.


3. Warm your mixing bowl to about 37C/99F or a little higher, it should feel hand hot.


4. Heat your whipping or double cream gently until just boiling. Immediately drizzle a quarter of the cream into the centre of your chocolate. Mix the cream into the chocolate to make the ganache, add more cream a little at a time, gradually working outwards as the mixture develops just like mayonnaise.


5. Blend in your softened butter when your mixture is just about 37C/99F. You should aim to achieve the consistency of mayonnaise to ensure a perfect result.


6. Cool your mixture at 15C/59F, overnight in a cool airy room is best.


7. Form your desired truffle shape.


8. Dip into liquid tempered chocolate if you want to keep the truffles for more than two days and finally roll in cocoa powder. Or simply roll in cocoa powder and eat!
Truffles usually aren't made with cocoa powdwer, except as a dusting on the outside. Typically, you use very high quality chocolate..my favorite is Ghiradelli 60% chocolate chips. You can find them with all the other chocolate chips, and aren't much more expensive.





Here's the recipe I use:





Makes about 3 1/2 dozen


8 ounces best-quality bittersweet or semisweet chocolate, finely chopped


1/2 cup heavy cream


1 tablespoon liqueur, such as triple sec or framboise (optional)


Unsweetened cocoa powder, for rolling


Directions:


Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.


Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.


Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.


Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks; before serving, reshape into rounds, and roll each truffle in cocoa powder, if desired.
Put some ice cream on it and call it a day.
Try this website...lots of truffle recipes:


http://candy.about.com/od/trufflerecipes鈥?/a>