péché mignon | chocolate truffles
These are absolutely delicious. And there's no way in the world you could feel deprived when you're eating them! Yes, they are naughty, but if you are going to have treats then I always think make them the best treats you can. And as far as treats go, these are pretty darn good!
Wheat free, dairy free, nut free, meat free version...
- 3½ oz (100g) bar dark chocolate broken into small pieces
- 3½ oz (100g) dairy free margarine
- 1 tsp coffee
- 1 dessert spoon water (if using method 2)
- 7-8 tbsp icing sugar
- 1 tbsp soya cream
- 4 tbsp chopped chopped raisins which have been soaked in rum and very well drained.
- 1 tbsp icing sugar mixed with 1 tbsp cocoa powder
- Stem ginger and syrup; toasted pecans, brazil nuts, almonds, pistachios; crystallised pineapple and Malibu, coconut, cherries, mint essence. The list is endless!
There are two ways you could make this. The first one is better if you are able to do it, but if not then the second is the next best way.
- Put the chocolate, in a pyrex bowl together with the coffee granules and margarine.
- Fill the bottom of a saucepan with boiling water and rest the bowl in the pan - the bottom should not touch the water when the water starts to bubble.
- Leave until the chocolate and margarine have melted. Keep checking the water and refill if necessary. Do not let it boil dry.
- When it's ready or nearly ready, stir together and add the rice milk.
- Sift in the icing sugar, mix well, add in the liqueur if using.
- Add the nuts/fruit if using and leave the mixture to cool.
- When cool, refrigerate for at least a few hours.
- Mix the tbsp of icing sugar with cocoa powder in a bowl or saucer, then scoop out teaspoonfuls of the mixture and make into little balls. Coat in the icing sugar mixture and put back in the fridge to set hard again.
- In a pan and over a gentle heat, put the margarine, pieces of chocolate, coffee and water. Warning, it will look hideous for a while!
- Stir frequently until it all melts together.
- As soon as the chocolate melts, add the cream then sieve in the icing sugar. Once that is smooth, add the raisins.
- Leave to cool, then put the cocoa/icing sugar mixture on a saucer.
- Take a tsp full of the mixture in your hand and roll into a ball shape.
- Then roll it around on the cocoa powder in the saucer to coat it.
- Put them all in the fridge to set hard.
Maybe serve with...
These are gorgeous anytime! But they are great for entertaining if you serve either with coffee, or you can serve a few to each guest on a plate with some fresh raspberries and/or strawberries as a dessert for those times when you want something sweet to finish with, but you've already eaten a substantial amount of supper already! Coconut and Malibu ones are delicious served with slices of juicy fresh mango!
If you have chocolate leftover, see the chocolate fudge, Maggie B 's lethal chocolate cake or plan b icing. If you have margarine left, see the apple crumble, the poached pears, plan b buttercream, toasted oat and raisin cakes, and the banana and walnut Welsh cakes.
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