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Tartufi is a chocolate delight that few can resist. It is also a useful addition to the kosher for Passover dessert menu being offered at the seder night feast.
Tartufi in Italian or truffles in French are Ectomycorrhizal fungi (mushrooms) that grow near the roots of trees. Chocolate truffles are hand made in a kitchen and bear a strong resemblance to their fungal namesake.
This is a simple dessert made entirely out of chocolate, cream and butter with a cocoa powder coating. Cream and butter can be substituted with non-dairy cream and margarine without notable effect on the quality, texture or flavours.
Ingredients (makes about 30 pcs)
- 125 g single cream (38%)
- 550 g bitter chocolate (5–57% cacao)
- 50 g butter
- Zest of one lemon or orange
- 20 g white rum or other alcohol
- 200 g bitter chocolate (54–57%) for melted chocolate
- Quality cocoa powder (for coating)
Method
Place cream, chocolate, butter, lemon zest and alcohol into a mixing bowl in a bain marie. Heat until completely melted, then cover and put in the fridge to harden for at least four to five hours. Once hardened, use a spoon to scoop out 20 gram portions (it’s helpful to have a measuring scale), roll them into smooth balls in the palms of your hands and place on a baking paper covered tray. Return to fridge to harden.
Place the 200 grams of bitter chocolate in a bowl in a bain marie to melt and pour some cocoa powder into a tray with sides. When the chocolate has melted, remove from the bain marie and place several tartufi in at a time, swirling the bowl to ensure full coating, then place in the tray with cocoa powder. Move the tray backwards, forwards and side to side to coat the tartufi in cocoa powder as they roll around. Place on a tray or in a container and return to the fridge.
Keep the water boiling in the bain marie as you will need to remelt the chocolate in the bowl from time to time.
Give this one a go. It’s so easy to make, easy to store and very classy.
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