Picture: John Mokrzycki/The West Australian

Rochelle Smith made this recipe on-stage at this year's Mundaring Truffle Festival, much to everyone's delight.

Basic truffle recipe:
100g of good quality chocolate, melted
100ml double cream, room temperature
Dash of your favourite alcohol

Coatings: You can use cocoa powder, praline, chopped nuts, coconut, gold leaf or chocolate sprinkles.

In a bowl mix together melted chocolate and cream, stirring until well combined. Add a dash of the alcohol and mix in. Transfer to a plastic container and pop it into the fridge overnight. Remove truffle mix from the fridge and, using a tablespoon or melon-baller, scoop out a walnut-size amount of mix and roll it into a ball. Pop it into a bowl of your favourite coating and cover truffle well then transfer to a tray or plastic container. Keep in the fridge until ready to serve.


Suggested combinations:

Dark chocolate and rum:
100g of good quality dark chocolate, melted
100ml double cream, room temperature
Dash of rum

Coating: Good quality cocoa powder.


Milk chocolate and Champagne:
100g of good quality milk chocolate, melted
100ml double cream, room temperature
Dash of Champagne

Coating: Good quality cocoa powder.


White chocolate and rum:
100g of good quality white chocolate, melted
100ml double cream, room temperature
Dash of Bailey's

Coating: Praline.

The West Australian

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