Simple wedding favours: trufflesPosted by Sarah, on January 26th, 2010

Making your own truffles is easy and a delicious solution to providing your guests with a tasty favour they are sure to love. These variations are all crowd pleasers! Make them all, buy Chinese food-style take out containers in bulk, and tie with ribbons that match your decor.

Chocolate Raspberry Truffles

1/2 cup heavy cream
12 oz. dark or semi-sweet chocolate (good quality)
1/4 cup butter, softened
1/2 cup seedless raspberry jam
2 tablespoons raspberry liqueur
pinch of salt
1/2 cup sifted cocoa powder (unsweetened)

Bring cream to a boil over medium heat in a saucepan. Remove from heat then add chocolate, stirring until smooth.

Let cool, add butter, stirring until smooth. Add jam, liquer and salt, mixing well.

Transfer chocolate mixture into a bowl, then cover and chill until firm, about 5 hours.

Using a spoon, form teaspoonfuls into balls, then roll in cocoa powder. Let chill separated on a baking sheet lined with waxed paper, then store in the fridge or freezer.

Lemon White Chocolate Truffles

6 oz. white chocolate
6 tablespoons lemon curd
2 tablespoons heavy cream
pinch of salt

12 oz. white chocolate, to coat

Melt 6oz. white chocolate either in a double boiler or microwave. Mix in the lemon curd, then cream and salt. Transfer to a freezer safe bowl and chill in freezer for about three hours.

Use a teaspoon to shape into truffles then return individual truffles to freezer for 1 hour. (Refreeze these on a baking sheet lined with waxed paper)

Melt remaining white chocolate and let it come to room temperature. Coat each truffle then return to baking sheet and freezer or fridge to harden.

Classic Chocolate Truffles

4 oz. bittersweet chocolate
4 oz. semi-sweet chocolate
1/2 cup heavy cream
1 tablespoon strongly brewed coffee
1/2 teaspoon vanilla extract
icing sugar
unsweetened cocoa powder

Place chocolate in a bowl. Heat cream in a small saucepan over medium heat then pour over chocolate, whisking until smooth. Add coffee and vanilla and let sit for 1 hour.

Using a teaspoon form truffles and place onto a baking sheet lined with waxed paper. Place in fridge until firm.

Roll truffles in icing sugar or cocoa powder and store in the fridge or freezer.

Image courtesy of dessert.net.au