{"id":52947,"date":"2024-11-12T15:40:16","date_gmt":"2024-11-12T15:40:16","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=52947"},"modified":"2024-11-30T12:20:17","modified_gmt":"2024-11-30T12:20:17","slug":"black-garlic-christmas-truffles","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-christmas-truffles\/","title":{"rendered":"Black Garlic Christmas Truffles"},"content":{"rendered":"\t\t

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Black Garlic Christmas Chocolate Truffles<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Easy chocolate truffles made with chocolate cake crumbs enhanced with a subtle sweet hint of Black Garlic.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"Black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>10 mins + chilling | Cook: <\/b>5 mins – melting | Makes<\/strong>:<\/b> 40 approx. | V<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\u00a0<\/p>
Ingredients<\/span><\/p>
300g dark chocolate (70% cocoa solids}<\/li>
1 heaped tbsp Black Garlic Paste<\/strong><\/li>
\u00bd tsp vanilla extract<\/li>
150g chocolate cake<\/li>
1 x 397g tin caramel condensed milk<\/li><\/ul>
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Decoration for Coating<\/strong><\/p>
200g mixed red, green and white sprinkles<\/li><\/ul>
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Method<\/span><\/p>
Melt the chocolate in a heatproof bowl set over a small pan of simmering water, ensuring the bowl does not touch the water. Once the chocolate has melted stir in the Black Garlic Paste and vanilla extract.<\/li>
Place the cake into the bowl of a small food processor. Blitz until the cake looks like breadcrumbs.<\/li>
Add the melted chocolate mixture and the caramel condensed milk to the cake crumbs.<\/li>
Mix until well combined. Cover the bowl with clingfilm. Chill in the refrigerator for 1 hour or until firm.<\/li>
Using a teaspoon divide the mixture into 40 small mounds then roll each mound into a ball shape.<\/li>
Roll each ball in the sprinkles until evenly coated. Place each truffle into a petit fours case.<\/li>
Cover the truffles with clingfilm then store in\u00a0 the refrigerator until ready to serve.<\/li><\/ul>
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Top Tip:<\/strong> cold hands are the key to making the process of shaping the truffles less messy – rinse your hands in cold water before rolling!<\/p>
Idea:<\/strong>\u00a0if you want to give these homemade truffles as a gift put them into a pretty box or wrap in Cellophane bags tied with ribbon.<\/p>
T<\/strong>o Serve: <\/b>serve alongside BGK’s Black Garlic Spiced Espresso Rum Martini<\/u>.<\/b><\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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