Well by now I hope you have tried to get your hands on the In The Mix – Great Thermomix Recipes. You can get it from your Consultant! If not it sure would look great under the Christmas Tree 🙂 In there you will find a recipe for Honey Truffles. They are divine! And to temper your own chocolate is just really easy! And you will feel like a champ once you get that beautiful crunch from the chocolate 🙂
This recipe will make about 50 truffles. However I did find that I had about 8 truffles left over so I am going to have to make some more tempered chocolate to dip them. It was probably just my dipping style! They are a bit thick!
I used Coveture Chocolate. It is a beautiful Belgian chocolate. And after searching locally for it I found it cheaper online. I found it at Belgian Delights. It arrived Super fast and great postage rates!
Now onto the Recipe! First I made a Berry Syrup. I only used 100g of the syrup but we have been using the excess on yogurt, ice cream and for Mummy a tablespoon full in the bottom of a glass of Champagne… ohhh yeah…. Sorry back to Chocolate 🙂
400g Berry’s. (I used frozen Raspberry 100g and Blueberry’s 300g)
2 tablespoons Icing Sugar (or Raw sugar but blitz as step one)
- Place all ingredients into the TM bowl and cook for 6 minutes, 100 degrees on Speed 2
- Once cooked blitz to a puree. 20 Seconds speed 8. (work your way up to speed 8 slowly.)
- Pass through a drum sieve or fine sieve so that you are left with a fine smooth syrup.
- Set aside.
Syrup going through the Drum Sieve.
Left over Seeds and Pulp.
The Syrup… Geez I wish I took a better pic now 😉
100g Berry Syrup
250g Cream (Thickened Cream)
600g Milk Chocolate Buttons (Or chop to buttons)
500g Dark Chocolate for tempering and dipping truffles.
- Add the Berry Syrup and Cream into the Clean TM bowl and cook 5 minutes at 100 degrees speed 1.
- Add the milk chocolate, mix on speed 1 NO HEAT with the MC off until the temperature reaches 37 degrees. It took approximately 8 minutes for mine to reach 37 degrees.
- Pour into a bowl to cool. Cover with cling wrap touching the top of the mix.
- Leave to set. Mixture is ready when it can be rolled into a ball. I let mine set in the fridge overnight. But it will set in a few hours.
Have the cling wrap touching the top of the mixture.
- Roll the truffle mix into bite sized balls. You can use a little melon baller to help get the truffle balls.
- Place 500g of Dark Chocolate into the clean and dry TM bowl. Blitz for 10 seconds speed 9. To temper the chocolate melt for 2 and a half minutes speed 2 at 50 degrees. Scrape sides then mix for a further 1 minute on speed 2 with no heat.
- Place the chocolate into a bowl to dip chocolates. It should have a beautiful smooth texture and appear shiny.
- Roll truffles through the tempered chocolate and then place on baking paper to set.
Truffles all rolled and ready to coat in chocolate…mmmmm
The finished product.
- I used two forks to pick up the truffle balls and roll into the chocolate.
- Try to drain as much excess chocolate off as you can.
- Don’t stress about them being perfect! They look fantastic when they are a little ‘Rustic’
- Use a hair dryer if the tempered chocolate starts to set slightly. (Thanks to In The Mix for this tip!!!)
- I found that early on I was making them a little too thick and they got better as I went on.
- You may need to temper some additional chocolate if you make them a little too thick.
- Have all your truffles ready to roll before you temper chocolate. That way you can get straight into rolling them.
- This is definitely taken from inspiration from the beautiful In The Mix – Great Thermomix Recipes (See Honey Truffles page 158.)
- Make sure you leave any tips you might have in the comments section!
- Would make a great little home made christmas present!
- This recipe is limited only by your imagination when it comes to flavours! I reckon it would taste amazing with a little roasted hazelnut or almond in the middle of the honey flavoured truffle…