Fancy making something a bit luxurious for your guests?
Then these truffle wedding favours are the way forward for you and your guests.....
Here we have included a great recipe for truffles to make as wedding favours for your speicial day.
You can choose to present them in a variety of manners and you can easily find inspiration for this on sites such as pinterest and google.
For the ganache centres:
- 400g chocolate, dark or white
- 300ml carton whipping cream
- 2tbsp spirit or liqueur, e.g. brandy or Drambuie (optional)
For the coating:
- 500g chocolate, dark or white, tempered
For the decoration:
- Any thing you like! e.g. cocoa powder, sprinkles, chopped hazelnuts etc.
To make the ganache mixture for the centres: Break the chocolate into pieces and place in a bowl. Bring the whipping cream to the boil and pour it over the chocolate. Stir the chocolate until it’s completely melted. Add the spirit or liqueur, if using.
Do not be tempted to use food essences or flavourings as the strength is overpowering and will taste horrible! Trust us we made this mistake once and it wasn't a success.
Chill the mixture until it’s firm - it’s best to leave it overnight, but it can be used after just a few hours if time is short.
Shape the truffle mixture into balls, either by using a melon baller and then rolling them by hand, or scooping out pieces using a teaspoon and shaping into balls.If you have hot hands, then run cold water over them and dry them before you start, so that this stage is less messy. Place the balls on a sheet of baking parchment and chill them until firm.
If you want super-shiny, professional looking chocolate truffles you will need to temper your chocolate.
Dip the truffles, one at a time, into the tempered or melted chocolate, using the chocolate-dipping spiral, or two forks, to turn them in chocolate.
The easiest way to remove the excess chocolate and to start to texture the truffles is to roll them along a wire-mesh grid. Then transfer them to a sheet of baking parchment . Dip just 1-2 chocolates at a time before adding extra texture.
Use two forks to add extra texture to truffles, working quickly before the chocolate sets. If you don’t have a wire grid, then all the texturing can be done at this stage, but take care that any excess chocolate doesn’t 'pool' at the base of the truffles. Leave the truffles in a cool place to set. There may be some tempered chocolate leftover, but it’s easier to work with a bit extra to have room to dip the truffles. This extra chocolate can be poured on to baking parchment, then broken into pieces and eaten once it’s set.
If you wish to add a different finish such as almonds simply dip the centres into the tempered chocolate and wait for 30 seconds before dipping into the desired covering and set aside to dry.
For an oppulent finish consider adding flourishes of edible metallic leaf or glitter - it really sets the truffles off brilliant and adds a luxurious feel to the favours.
The truffles will keep for up to a week if kept in a cool place (preferably not the fridge). The truffles are not suitable for freezing.
If you want some reassurance you are doing it right check out this fab video below.
So why not treat your guests to that special little something on your big day.