I was never a great cook – I learnt from a million mistakes and still make plenty of them, but it is fun when you have someone as supportive as my DH (dear husband) who was also the main reason behind the creation of this blog and has been my one true fan and an immense source of undying support, motivation & encouragement. For all this & more, I thank you Ro! My thank you speech would be incomplete if I don’t mention that little someone who has changed me as a person – from a woman to a mother and has grown along with the blog – just a year older – so he can call himself the blog’s older brother. My little Yu who is also assistant chef in the Ruchik Randhap kitchen and in whom his parents have great faith that someday he will grow up to be a great chef or at least someone who is naturally inclined to cook a delicious meal and delight those who savour it. Thank you my darling!
Coming back to this recipe, this is something that I first tried during Christmas as it was a part of the Christmas hamper that I put together for our close family friends. Before I actually made the hamper I looked around for ideas for a simple yet delightful sweet. Something that didn’t require a lot of cooking or slaving over and looked pretty and dainty too. Truffles it was – I had never tried my hand at making them before and the ingredients were simple and readily available in my pantry. However, the only thing that was tricky was to shape them as the weather outside was really hot and humid and I found that I couldn’t work so well with the chocolate during the day. So I would recommend you to try shaping them in a fairly cool temperature.
Delicious & gluten free chocolate & walnut truffles are the perfect treat for the festive season. They make for a great gift too!
- 225 gm bittersweet chocolate
- 200 gm heavy cream
- 60 gm walnuts or hazelnuts toasted and chopped and sifted
- 1/2 cup unsweetened cocoa powder
- Chop the bittersweet chocolate and place it in a bowl. In a saucepan, bring the cream to boil on a slow heat. Pour it over the chocolate and allow to stand for a couple of minutes then stir gently to incorporate the hot cream so that all the chocolate has melted.
- Add the chopped walnuts and allow to cool a bit.
- Line a shallow tray or baking tin with parchment paper/foil and pour the prepared chocolate mixture on it and spread to achieve a uniform surface. Refrigerate for at least 2 hours if the weather outside is pleasant. The chocolate needs to be firm enough to be handled without melting.
- Draw lines on the surface to form squares - this will enable you to make equal sized truffles. Scoop out each square and roll into a ball. Proceed to use up all the chocolate squares.
- Refrigerate for another hour or so before rolling them into the cocoa powder. Ideally do this a little before you are ready to serve them
- Place the truffles in dainty paper liners and enjoy!