Rich Chocolate Truffle LogsMakes:
Made from real chocolate, this truffle mixture is rich and luxurious. You’ll need a cardboard tube from the centre of a roll of cling wrap to use as a mould, the rest is easy. Kremelta is simply a flavourless vegetable fat also known as Copha, it's available in supermarkets and makes the chocolate very liquid and easy to work with.
- 500g dark chocolate – not compound chocolate – see tips
- 1 tbsp Kremelta – (also known as Copha)
- 1 Tbsp oil
- 1-2 tsp liqueur such as Baileys, Kahlua, Rum, or Cointreau or a drop or two of flavouring such as orange, peppermint or coffee for a non-alcoholic log
- 250g milk chocolate melts
- ½ Tbsp Kremelta
- A handful of white chocolate melts – you may need a little chunk of Kremelta for this too.
- A sheet of foil
- Cellophane to wrap
Use a craft knife to slice the cardboard cylinder long wise to form two semi -circular moulds. Line each with cling film and place on a tray. Clear space in the freezer for the tray.
Place chocolate in a heatproof bowl over a small saucepan of simmering water. When beginning to melt remove the pan from the heat , add Kremelta and stir until smooth. Mix in the oil and the flavouring of your choice. Pour the mixture into the moulds up to the rim, tucking the cling film around either end to stop it running out. Place in the freezer for 5-10 minutes until firm.
While the logs are setting, melt the milk chocolate melts in the same manner as the dark chocolate, stirring in the Kremelta.
When the logs are firm, remove from moulds, and slice into desired lengths. Place logs on a fork and dip them into the melted milk chocolate coating, tap off the excess and place the dipped logs onto a sheet of foil. The coating will set very quickly.
Melt the white chocolate and drizzle onto the logs – I use a piping bag but you can just drizzle off a spoon. When set, wrap in cellophane and store out of sunlight.
When buying chocolate check the ingredients to make sure it contains cocoa butter as compounded chocolate is made with vegetable fat and doesn’t taste half as good. Treat chocolate gently, remember it will melt in the palm of your hand, if it gets too warm, instead of melting it seizes and becomes stiff and unuseable.
“Chocolate melts” and similar “compound” products can be heated, micro waved etc because they are made from vegetable fat not cocoa butter and are great for coatings and dipping but lack the flavour of proper chocolate.