Using up leftovers does feel like a constant struggle sometimes. I do my best to use up what I can, but unfortunately food does get wasted in my household, which often can’t be helped. I live in a city centre flat so composting isn’t an option. I had some egg yolks left after making my Chocolate & Lime Swiss Roll. Not because the recipe created leftover, but because I got yolk in my egg whites! Silly me. This recipe is perfect for using up 2 egg yolks, or more if you want more truffles! And who doesn’t frankly…
I started by melting 250g dark chocolate in a double boiler. As it melted I slowly added 125g butter and mixed in.
When it was melted and smooth I took it off the heat and mixed in 2 egg yolks, 125g icing sugar and 1 tsp vanilla extract.
I let it cool completely, then I put it in the fridge overnight to set.
The next day I set up the coatings I was going to roll the truffles in. Of course you can roll them in cocoa powder, but I wanted to mix it up a bit. So I had chocolate sprinkles, hundreds and thousands, dessicated coconut, some icing sugar mixed with a pinch of cinnamon, and some edible glitter. I put them all on some greaseproof paper for easy clean up. Except for the cinnamon sugar, which I put in a bowl.
On a tray I set out some petit four cases to hold the truffles in. These are basically miniature cupcake cases. I scooped out the mixture with a spoon, rolled it between the palms of my hands, then rolled it in the various coatings until all of the mixture was gone. Don’t worry it you can’t get perfect spheres when you roll them, mine were all kinds of shapes! If you let them cool in a square tray you could cut them into squares if you’re really not confident about your rolling skills.
The truffles were melt in the mouth delicious chocolate heaven! The cinnamon sugar topping was my top choice coating as it’s one of my favourite spices as it goes so well with sweet things. In fact they were the only ones I ate…! The rest got gobbled up very quickly by my colleagues. They are rich and a pure hit of chocolate, which is perfect for chocolate lovers. The truffles would make a fantastic gift, and you could roll them in other things like chopped nuts, or coat them in chocolate.
This month’s theme for myself and Cakeyboi’s monthly baking challenge Treat Petite, is ‘No Bake’. So the truffles fit perfectly as all you need is the stove top and a fridge.
I’d Much Rather Bake Than…‘s monthly Biscuit Barrel challenge theme is also ‘No Bake’. Although these aren’t biscuits, any individual treat that fits into a biscuit tin is allowed.
Also as I used up leftovers (egg yolks to be specific) I am entering this into both Credit Crunch Munch – Fuss Free Flavours and Fab Food 4 All‘s challenge, this month hosted by Elizabeth’s Kitchen Diary. And The No Waste Food Challenge – Elizabeth’s Kitchen Diary‘s challenge, this month hosted by I’d Much Rather Bake Than….
Products from Amazon.co.uk
- 250 g Dark Chocolate
- 125 g Butter
- 2 Egg yolks
- 125 g Icing Sugar
- 1 tsp Vanilla Extract
- Assorted coatings
Melt the dark chocolate in a double boiler. As it melts, add the butter slowly and mix in
Take it off the heat and mix in the egg yolks, icing sugar and vanilla extract
Let it cool completely, then put in the fridge overnight to set
The next day set up the coatings of your choice by pouring them onto greaseproof paper or into bowls
Set out some petit four cases to hold the truffles in
Scoop out the mixture with a spoon and roll it between the palms of yours hands, then roll it in the various coatings until covered
Repeat until the truffle mixture is all used
If you let the mixture cool in a square tray you can cut it into squares if you don't want to roll them