I love Japan. It is home to my favorite chocolatier- Royce’. They make these velvety smooth Nama Chocolate Truffles with the most amazing cocoa and fresh cream and the moment I put a piece in my mouth..it’s gone! I am gone! Being so far away from my favorite chocolates, I decided to make my own chocolate truffles this Rakshabandhan. They are so ooey-gooey melt-in-your-mouth delicious and so easy (just two ingredients!) and they come with hidden treasures!
Now, I wanted to play with desi flavors like gulkand which is a rose petal preserve, spiced-up cashews and khajoor or dates to create a harmonious fusion of traditional Indian sweets and dark chocolate, but, you can let your imagination run wild and wonderful and weird because chocolate goes well with EVERYTHING!
DARK CHOCOLATE TRUFFLES
Serving: 10 Chocolate Truffles
- 250 gm Amul Bitter Chocolate, or any good quality dark chocolate, chopped
- 125 gm or 1 cup Amul Fresh Cream
- Heat the cream over medium heat, till it comes to a boil.
- Pour it over the chopped chocolate and let it sit covered for a few seconds.
- Blend it well with a spatula and let it cool.
- Scoop out a bit of this chocolate cream with a spoon and roll into a ball.
- Flatten the ball on the palm of your hand and spoon a bit of your preferred filling in the center.
- Pack it like a dumpling and roll into a ball again.
- Roll this truffle ball into your preferred topping.
- Repeat the same with the rest of the cream.
- Spicy Cashew: Topping- Roasted cashews and black pepper.
- Rose Gulkand: Topping- Dried rose petals. Filling- Rose petal preserve.
- Coconut & Sticky Caramel: Topping- Fresh Coconut. Filling- Toffee caramel.
- Pista Date: Topping- Pistachios. Filling- Date cream.
If the chocolate cream starts melting or sticking to your hands, you can pop the mixture into your fridge for a couple of minutes.