Chocolate Truffles – your chemistry lesson!
There’s a reason why chocolate is variously called the ‘love drug’, the ‘happiness drug’ and the ‘pleasure drug’. It contains numerous ingredients, chemicals and compounds that have been shown to affect the brain and body in a myriad of ways, most of them pleasurable and positive. From the moment the cacao pods are picked to the time you first place chocolate on your tongue, chemistry is playing a part, influencing its taste, colour, texture and aroma of chocolate. And, once ingested, those chemicals continue to work their magic as they subtly influence your brain and body. So, the next time you reach for a chocolate treat, you can always justify it as investigating the incredible science of chemistry and for helping to create the delicious wonder that-is chocolate! Makes 20-24 depending on your preferred ‘rolling’ size.
There’s a reason why chocolate is variously called the ‘love drug’, the ‘happiness drug’ and the ‘pleasure drug’. It contains numerous ingredients, chemicals and compounds that have been shown to affect the brain and body in a myriad of ways, most of them pleasurable and positive. From the moment the cacao pods are picked to the time you first place chocolate on your tongue, chemistry is playing a part, influencing its taste, colour, texture and aroma of chocolate. And, once ingested, those chemicals continue to work their magic as they subtly influence your brain and body. So, the next time you reach for a chocolate treat, you can always justify it as investigating the incredible science of chemistry and for helping to create the delicious wonder that-is chocolate! Makes 20-24 depending on your preferred ‘rolling’ size.
Chocolate Truffles
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INGREDIENTS:
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METHOD:
Special notes:
- Heat the cream in a small pan until it is simmering. DO NOT BOIL.
- Take the pan off the heat and put the grated chocolate into the cream. Let it sit for a few moments until the cream starts to melt the chocolate. Once it starts to melt, stir until the mixture is creamy and smooth.
- Refrigerate (uncovered) until firm.
- Once firm, use a teaspoon to scoop small balls of the truffle mixture and place them on a tray lined with greaseproof/baking paper. Shape them with your hands if you wish but keep them damp to avoid the mixture building up.
- Refrigerate until firm again. This can take 1 – 2 hours.
- Dredge (or roll) the balls in the Cocoa powder or other coating.
Special notes:
- To make White Chocolate Truffles, use good quality white chocolate
- You can add flavouring and/or food colouring if you wish at the end of stage 2. Be careful not to over-stir. Try orange or cherry for a festive look.
- Use coconut, sprinkles or even dip them in melted chocolate for the coating. If you are dipping them, you will need them to set again in the fridge.
- As this is a ‘chemistry’ and ‘science’ lesson, experimentation (also known as taste-testing!) is mandatory.
- These truffles will keep for about 1 month if frozen and about one week in the fridge. BUT WHO ARE WE KIDDING… they probably won’t last a day!!
