Truffle Tree

LMH Lifestyle

This amazing  Truffle Tree makes a great party dessert, sweet present and a beautiful Christmas display piece. When I first saw this Christmas Truffle Tree in my brother’s fridge, I knew I had to share the recipe with all of you. This amazing Truffle tree has  four different kinds of truffles. I will go through the process of making each truffle in this recipe.

Equipment

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  •       Ribbon and baubles

Ingredients – white chocolate pistachio truffles

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Ingredients – peanut butter truffles

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  •                                                      Any sort of sprinkles you desire

Ingredients – orange chocolate truffles

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  •                                                      Any sort of sprinkles you desire

Ingredients – Rich chocolate and Kahlua truffles

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  •                                                      300g good-quality dark chocolate, chopped
  •                                                      Any sort of sprinkles you desire

METHOD

White chocolate pistachio truffles

Step 1

Follow step 1 of Basic truffle recipe (see related recipe), replacing dark chocolate with white chocolate and stirring pistachios into the chocolate mixture.

Step 2

Follow steps 2 and 3 of Basic truffle recipe (see related recipe), replacing cocoa with coconut.

 

Peanut butter truffles

Step 1

Place white chocolate, peanut butter and cream in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until smooth and combined. Stir in salt. Refrigerate for 3 hours, until firm.

Step 2

Line a tray with baking paper. Using 2 level teaspoons of peanut mixture at a time, roll into balls. Freeze until firm.

Step 3

Place dark chocolate in a heatproof, microwave-safe bowl. Microwave on medium(50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Using a fork, dip truffles in melted chocolate, shaking off excess. Return truffles to tray. Refrigerate until set.

Step 4

Place milk chocolate in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 minute, stirring after 30 seconds with a metal spoon, or until melted. Spoon chocolate into a snap-lock bag. Snip off one corner and pipe chocolate over truffles. Refrigerate until set. Serve.

 

Orange chocolate truffles

Step 1

Follow step 1 of Basic truffle recipe (see related recipe), using 200g chocolate and replacing vanilla with orange juice. Stir orange rind into chocolate mixture.

Step 2

Follow step 2 of Basic truffle recipe (see related recipe). Freeze until firm.

Step 3

Place remaining chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Using a fork, dip truffles in chocolate, shaking off excess. Return truffles to tray. Top each truffle with 1 piece of candied peel. Refrigerate until set.

 

Rich Chocolate and Kahlua truffles

Step 1

Combine the chocolate, cream, butter and coffee liqueur in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally with a metal spoon for 5 minutes or until chocolate and butter melt. Pour into a small container or bowl. Place in the fridge for 3 hours or until completely set.

Step 2

Place the cocoa in a small, lidded container (such as a lunchbox). Use a melon baller or teaspoon dipped in hot water to scoop out balls of chocolate mixture and place directly into cocoa. Gently shake the container to cover truffles with cocoa. Cover and place in the fridge until needed.

Step 3

To serve, gently shake each truffle to remove excess cocoa and place in individual paper cases. Serve with tea or coffee.

 

Assembling the Christmas Truffle Tree

Starting at the base of the cone, insert a toothpick at a right angle into cone. Place a truffle onto the toothpick to attach. Repeat, alternating truffles, to create a row of truffles around base. Continue, inserting each toothpick at a 45-degree angle, with the remaining truffles to cover the cone completely. Decorate with ribbon and baubles.

 

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That’s it! A beautifully decorated dessert suitable for all special occasions.

Credits to the beautiful lady behind this truffle tree, Je-an Lui. Je-an Lui is a final year student in Bachelor of Aviation (Management)/ Bachelor of Commerce. She is barrister for one of Melbourne’s leading cafés.
Credits to the beautiful lady behind this truffle tree, Je-an Lui.
Je-an Lui is a final year student in Bachelor of Aviation (Management)/ Bachelor of Commerce. She is also a barista  for one of Melbourne’s leading cafés.