This is a lovely and very easy-to-make treat. These chocolate truffles can steal hearts, believe me!
Moreover, they're perfect as a little home-made present if you pack them in a nice box or in a cute glass jar.
Tartufi al cioccolato
Yields about 16-18 truffles
300 gr. dark chocolate (preferably with more than 54% cocoa, I used a 70% cocoa chocolate from Callebaut)
12 full tablespoons of cream, unsweetened and still in liquid form
20 gr. cocoa powder
candied orange peels
raw (non-roasted) pistachio nuts, almonds, hazelnuts or other nuts to garnish
Chop the chocolate coarsely and put in a heat-resistant (Pyrex) bowl.
Place the bowl in a pan containing some hot water and let the chocolate melt thoroughly.
Mix with a clean wooden spoon - free from other food smells - or with a spatula to ensure a smooth mix.
Heat the cream in a pan until lukewarm and add it to the melted chocolate. Leave this ganache to cool off a bit while mixing it from time to time.
Beat the mixture lightly with a mixer while it's still reasonably soft and let it become fluffier. Leave it to harden in the fridge for some time. It has to become quite hard so that rolling the truffles between your handpalms won't melt the chocolate too much.
Sieve the cocoa powder on a plate and chop the nuts and the orange peel not too coarsely.
Make little balls with the chocolate ganache and roll them in cocoa powder or in the chopped nuts. While you're rolling, you can also fill them with little pieces of orange peel and whole nuts, lightly roasted.
Garnish with chopped nuts and/or small pieces of candied orange peel.
Leave the truffles to rest and harden in the fridge and serve them in little paper holders.
TIP: you can lightly roast the nuts for the filling using a dry (without oil) frying pan. Pay attention they don't roast too much, so don't leave them in the hot pan even if you removed it from the flame because they could get darker and burn anyway.