On Monday I was invited to attend Jamie Oliver’s Cooking School at Jamie’s Italian in Westfield’s. A great activity for a hen do if your bride is a foodie or as an alternative office Christmas party. As guests of ao.com and HotPoint we had a wonderful evening cooking and learning, and of course, eating! I’ve never felt so full in my life. The most delicious Italian canapes, followed by licking bowls as we whipped up Brandy Butter and chocolate truffles. This was then topped by the tastiest turkey I have ever had. In Denmark we often have duck, or pork, on Christmas Eve, yet Daddy Long Legs loves his turkey, so we alternate. If only I could have the talented chefs of Jamie’s come cook for us, I’d happily eat turkey every year.
I also love chocolate, as does Caspian. For Christmas, I usually create tasty treats using marzipan and nougat as is tradition in Denmark. This year I’m celebrating daily with my gorgeous advent calendar from Niederegger filled with delicious individually wrapped pralines, chocolates and marzipan. Every day is Christmas with this one to open. I’ve always wanted to learn how to make festive chocolate truffles though, as not only are they utterly divine to eat, they make excellent gifts at this time of year.
HOW TO MAKE FESTIVE CHOCOLATE TRUFFLES THIS CHRISTMAS
After our tutorial at Jamie’s I thought I would share just how easy and fun it is if you fancy trying it out for yourself this December. You can use silicone moulds if you are a bit of a perfectionist or make them more rustic like we did here. Beware you will get messy if you choose the latter, but it’s all part of the fun and the kids can join in, too.
WHAT YOU NEED:
(Makes 8-12 medium-sized truffles)
- 150 g dark quality chocolate
- 75 g double cream
- Cocoa Powder
- Icing Sugar
- Chopped Hazelnuts
- Chopped Pistachios
If you are looking to make bigger batches simply keep the 2 to 1 ratio of chocolate to cream. Break the chocolate into smaller pieces and melt the chocolate slowly in a bain-marie. Add the cream (room temperature) and mix until smooth to create a ganache. Pour into a shallow dish and leave to cool in the fridge.
Once hard use a spoon to scoop out a ball of chocolate. Roll it between your palms, you need to be quick as it will melt fast. Roll in your choice of topping; cocoa powder, icing sugar, chopped nuts or perhaps try dried coconut or mango for more exotic flavours.
Pack in festive boxes and surprise loved ones with a homemade gift this year. You can also serve them as after dinner treats on Christmas day!