Chocolate Truffles – Wilton Candy Mould

19th March 2017

Mother’s Day is almost upon us and it’s a perfect opportunity to whip up a homemade gift!

In this tutorial, I’m going to show you how to make delicious chocolate truffles using the Wilton Candy Shells Mould included in the March Cake Bag.

To make these chocolates, you will need:

Ingredients
-225g Dark Chocolate
-150ml Double Cream
-1 Tbsp Dark Rum or Vanilla Extract (optional)
-Chopped Hazelnuts (optional)
-150g Milk Chocolate
-150g White Chocolate
-2 Piping bags

Method:

1) First, make the chocolate truffle mix by placing the dark chocolate and cream in a heatproof bowl and zap in the microwave in 25 second intervals, stirring in between, until you have a smooth and glossy mixture with no lumps

2) Mix in the rum or vanilla extract if using (this is an optional addition to add some flavour if desired) and set aside to cool a little.

3) Meanwhile, place the milk chocolate and white chocolate into the piping bags and zap in the microwave in 25 second intervals until completely melted

4) Leave until the bags are cool enough to handle then snip off the ends of the piping bags and pipe the chocolate into the Wilton mould

You can create marbled effects by piping the milk and white chocolate into the moulds and use a lolly stick to swirl the chocolate together. Once all the cavities are filled, tilt the mould around to spread the chocolate until evenly coated then pop in the freezer to set, for about 10-20 minutes.

5) Using a small spoon, pour the truffle mix into the moulds, you can also add some chopped hazelnuts to some of the truffles at this stage if using. Pop back in the freezer for another 10-20 minutes to set

6) Place the mould face down on a work surface and gently twist to loosen the chocolates. They pop out really easily and you can see them release then all it takes is a gentle tap and they fall out.

You can sandwich each pair of shell shapes together to make large chocolates and pop them in mini cake cases inside a gift box or why not place in a teacup or mug and wrap in cellophane and tie with ribbon for a really pretty gift.

These keep for a week stored in the fridge to keep the truffle centres firm.

You can also add pretty much any alcohol, extract and filling to these to create all sorts of flavours! I’ve used orange extract to create chocolate orange flavour, chopped almonds and Amaretto liqueur and even Baileys! You just need to add a tablespoon of the flavouring to the truffle mix and stir until incorporated. Sprinkle whatever nuts or fillings in before adding the truffle mix to each chocolate lined shell.

As you can see, these are very easy to make and taste delicious! Using the mould makes them look impressive for something homemade using a very small amount of ingredients.

We hope you enjoy this recipe and can’t wait to see what under the sea themed bakes you create using this months cake bag! Don’t forget to share your creations with us on Facebook, Instagram and Twitter using the hashtag #cakebagcreations. We love seeing what you come up with using the cake bag goodies!

Happy Baking!
Thirzah – Cakey Goodness xoxo