Preparation Time: 50 minutes

Cooking Time: 5 minutes

Ingredients: 

• 285g Dark Chocolate (70%) chopped fine
• 3 Tablespoons Unsalted Butter
• 1/2 Cup Heavy Cream
• 1 Tablespoon Light Corn Syrup
• 1/4 Cup Brandy (or liqueur of your choice)
• 1/2 Cup Dutch Cocoa + coconut/ground nuts for coating truffles
• 225g Dark Chocolate 70% chopped fine

Method: 

1. Place the 285g of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
2. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 20 by 20 cm or so glass baking dish and place in the refrigerator for 1 hour.
3. Scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes. (A melon baller is ideal)
4. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
5. In the meantime, place the 225g of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 32 - 33 degrees C; do not allow the chocolate to go above 34 degrees C. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
6. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
7. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature

Reference: Recipe courtesy Alton Brown, 2004

Preparation Time: 20 Minutes

Cooking Time: 1 Hour

Ingredients: 

• 200g Cooking Chocolate, melted
• 1 cup Breadcrumbs, fresh
• 250g Glaced fruit
• 50g Butter, unsalted, melted
• 2 tbsp Grand Marnier, liqueur
• 1/2 cup Baking Cocoa

Method: 

1. Combine melted chocolate, breadcrumbs, fruit, butter and liqueur, mix well, refrigerate 1 hour.
2. Roll teaspoonfuls of mixture into small balls, coat in cocoa, refrigerate until firm.

Reference

Recipe by Chocolate Lover, Photography by

Preparation Time: 8 minutes

Cooking Time: 22 minutes

Ingredients:

• 2 egg yolks
• 1 egg, lightly whisked
• 1 1/2 tbs plain flour
• 1 300ml carton thin cream
• 100ml milk
• 1 x 200g pkt dark cooking chocolate
• 2 tsp cocoa powder

Method

1. Preheat oven to 220°C. Place the egg yolks and egg in a medium saucepan. Sprinkle over the flour and stir to form a paste. Add the cream and milk, and stir until well combined. Break up the chocolate and add to the cream mixture.
2. Place over medium-high heat and cook, stirring, for 1-2 minutes or until chocolate melts.
3. Pour chocolate mixture evenly into 150ml capacity ovenproof ramekins, cover each with foil. Place ramekins in a roasting pan. Pour enough boiling water into pan to come halfway up sides of ramekins. Bake in preheated oven for 20 minutes or until set on top, but still creamy in centre.
4. Place chocolate pots on a heatproof plate and dust with cocoa powder.

Reference

Recipe by Jane Charlton, Photography by Con Poulos

Preparation Time: 35 minutes

Cooking Time: 15 minutes

Ingredients:

• 250g good-quality milk chocolate
• chopped 40g butter
• chopped 14 roasted hazelnuts
• 60g good-quality dark chocolate, chopped

Method

1. Place milk chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to roll into balls.
2. Roll teaspoons of chocolate mixture into balls. Push 1 hazelnut into the centre of each ball and re-roll to enclose. Place on a plate and refrigerate until set.
3. Place dark chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute, stirring with a metal spoon, until almost melted. Stir until smooth. Allow to cool slightly.
4. Place truffles on a wire rack over a tray. Spoon chocolate into a small snap-lock bag. Using scissors, snip 1 corner from bag and pipe chocolate over truffles to decorate. Refrigerate until firm. Serve.

Reference

Recipe by Michelle Noerianto , Photography by Steve Brown

Preparation Time: 50 minutes

Cooking Time: 30 minutes

Ingredients:

• 500ml (2 cups) pouring cream
• 70g (1/3 cup, firmly packed) brown sugar
• 1 vanilla bean (see note), split lengthways, seeds separated
• 150g dark chocolate, coarsely chopped
• 5 egg yolks
• 100g (1/2 cup) caster sugar

Method

1. Preheat oven to 160°C. Place the cream and half the brown sugar in a medium saucepan over medium-low heat. Add the vanilla bean and seeds to the pan. Cook, stirring, for 3 minutes or until the mixture comes to a simmer. Add the chocolate. Set aside for 5 minutes or until the chocolate melts. Whisk until smooth.
2. Whisk the remaining brown sugar and egg yolks in a large bowl until just combined. Whisk the chocolate mixture into the egg mixture. Strain through a fine sieve into a large heatproof jug.
3. Line the base of a roasting pan with a tea towel, folded to fit. Place six 185ml (3/4-cup) capacity ovenproof ramekins in the pan. Divide the chocolate mixture among the ramekins. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins. Bake for 25 minutes or until almost set. Remove the ramekins from the roasting pan and set aside for 2 hours to cool. Cover the custards with plastic wrap and place in the fridge overnight to chill.
4. Preheat grill on high. Sprinkle the caster sugar evenly over the top of the custards. Cook under grill for 2 minutes or until the sugar melts and caramelises. Place in the fridge for 20 minutes or until the caramel sets. Serve.

Notes

If vanilla beans are unavailable, use 1 1/2 tsp vanilla essence. Cook's tip: Don't leave the custards in the fridge for longer than 20 minutes in step 4. If you do, the toffee will start to dissolve.

Reference

Recipe by Leanne Kitchen, Photography by John Paul Urizar 

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Ingredients:

• 125g butter, chopped, at room temperature
• 2/3 cup caster sugar
• 1 tsp vanilla essence
• 1 1/4 cups self-raising flour, sifted
• 1 tbs milk
• 1 cup choc bits
• 200g good-quality dark chocolate, broken into squares
• 1 tbs hundreds & thousands

Method

Preheat oven to 180°C. Line two large flat baking trays with non-stick paper. Using an electric mixer, cream the butter, sugar and vanilla essence in a mixing bowl until creamy. Add the flour and mix on low speed until just combined. Add milk and mix until dough comes together. Stir in choc bits and mix well. Using 1 tbs of mixture, drop the dough onto baking trays allowing room for spreading. Bake for 14-16 minutes, swapping trays after 10 minutes or until light golden. Stand for 5 minutes on tray before transferring to a wire rack to cool completely. Place the chocolate into a small microwave-safe, heat-resistant bowl. Microwave, uncovered, for 3 minutes on medium, stirring every minute with a metal spoon until melted and smooth. Spread the top of each biscuit with the chocolate, place onto a wire rack, sprinkle with hundreds & thousands and allow to set.

Reference

Recipe by Michelle Noerianto & Kim Coverdale, Photography by Steve Brown