And today we are making chocolate truffles part 2. Between all of you requested 64 different

flavours of truffles, so here today we are going to make the top 10 most request truffles.

Starting with number 10 you requested NUTELLA. If you have a mold you can just pipe nutella

into the molds like we did with some of the fillings in part 1 last time, if you don't

have a mold just put some nutella into a small container,.

Use a knife to mark the surface so you can see where your squares will be and push a

hazelnut into the top of each one.

Freeze that overnight. And then in the morning it will be firm enough for you to cut into

squares using a hot knife. It was so nice of you to request an easy one first up because

some of the others I have developed recipes for you. So this is good to start easy.

Dip your frozen cubes into tempered chocolate. Then use your fork to scoop it out and tap

it on the side of the bowl to get of any excess chocolate and place it on the baking paper.

If you do not know what I mean by using tempered chocolate then you must watch the tempering

chocolate video before making these. I will put a link to the chocolate video playlist

at the end of this video and you can find truffles part 1 there and the tempering video

there as well.

Get a piece of hazelnut, dip it into the chocolate and stick it to the top of each truffle.

Coming in at number 9 is coconut filling.

To make this place sugar and glucose syrup and water into a saucepan and heat over high

heat stirring until the sugar is dissolved.

For all the quantities that you will need to make these truffles go to the website howtocookthat.net

there's is a link in the description below this video.

Once the sugar is dissolved wash down the sides of the pan using a wet pastry brush.

The purpose of this is so that the sugar crystals on the edge don't make the sugar in the solution

crystalize and also so that it doesn't burn before the sugar syrup is ready.

Watch it until the bubbles begins to thicken. If you listen carefully you will hear a change

in sound from quick little bubbles to slowly popping bubbles. And watch it until it turns

golden.

If you are not sure whether colour is changed because it can be a bit hard to see through

all the bubbles pull it off the heat and let the bubble subside and they you will be able

to see more clearly whether it is totally clear or if it has started to turn golden.

Once it is golden make sure it is over the heat and stir in your cream and coconut milk,

it is going to steam suddenly so make sure you hands are out of the way. And then once

that initial burst of steam has gone keep stirring it until it is smooth.

Add a candy thermometer to the side of the pan and and heat without stirring until it

reaches 230F.

Then at that point remove it from the heat and stir in your dessicated coconut. Pour

that into a lined brownie tin and allow to cool just at room temp.

Once it is cooled remove it from the tin, cut into long slices and use two knives to

shape it into a point at the top. This mixture could be rolled into balls or shaped how you

like it, this is just how I am doing it you can use your imagination as to how you want

it to look.

Then place on a tray in the fridge for at least an hour to firm up. Once you've done

that you should be able to easily slice into small bite sized pieces and drop them one

at a time into your tempered chocolate.

Scoop out with the fork just like we did before, tap it on the side of the bowl and then place

onto some baking paper. Give a little sprinkle with coconut on the top so people will know

what's inside.

Number 8 most requested truffle was HAZELNUT and some others have requested praline so

lets do a hazelnut praline filling and double dip it in chocolate.

Place some chocolate into a bowl and pour over the hot cream. Leave for a minute and

then stir until smooth. Spread you hazelnuts onto some baking paper.

Put your sugar and water and glucose syrup into a saucepan.

Stir again until the sugar is dissolved brushing down the sides of the pan with a pastry brush

and leave it without stirring just like you did before until it starts to go golden. As

soon as it is ready you want to pour it over the hazelnuts and leave it to cool completely.

When it is cold it will be solid, and it will snap it into sharp pieces a bit like glass.

Place in a strong bag you might need to put it in two so that it doesn't spill everywhere.

Now for the fun bit, smash it with a rolling pin until you get lots of tiny pieces, pour

that into the ganache and stir it in. Cover it with plastic wrap and leave it just at

room temperature overnight to set up. Once it is set take spoonfuls of your ganache

and roll it into balls. There were also lots of request for white

chocolate. White chocolate does not tend to be as firm or as easy to temper as dark and

milk chocolate do, but if you use fake chocolate with vegetable fat it doesn't taste as nice

so what I suggest you do is use a mixture of both for coating your white chocolate truffles.

Melt the fake chocolate first as that melts at a higher temperature and then stir in your

finely chopped real chocolate. Again if you're not sure what I am talking about with real

chocolate fake chocolate and tempering then just click on the the chocolate playlist at

the end of this video and there is one there that will explain all of that.

Dip the balls of ganache into the white chocolate and tap on the side of the bowl to remove

any excess. Place onto some baking paper to set. Once set hold the base of the truffle

and dip the top into dark chocolate, tap your hand to help shake off excess chocolate and

then turn it carefully the right way up the right way up and place back on the paper.

Which is actually tricker than it looks. Once they are set put some white chocolate into

a ziplock bag and pipe swirls onto the top, if the chocolate is too runny like it is here

and it is hard to pipe just put the bag flat in the fridge for a moment to let it cool

it down and that will thicken up the chocolate. If you leave it in there too long it will

set completely so just keep an eye on it and then pipe your swirls on top.

At Number 7 we have orange chocolate truffles. These are a fairly simple one and you can

use this same technique for other fruits as well. Grate the rind of two oranges on a fine

grater. Be careful to just get the orange bit and don't keep grating into the white

because that's very bitter. Juice the oranges and place the juice and rind into a saucepan.

Let it boil, now what we are doing here is concentrating that juice and flavour of the

orange into a smaller amount of liquid so that we can put the maximum amount of flavour

into our ganache. Keep a watch on it and take it off the heat so you can see how much liquid

you have left. And keep boiling it until it looks thickened like this. Pour it through

a sieve and if you want the bitter marmalade flavour push on the rind the release more

of that bitter flavor otherwise just pour it through the sieve and don't push on the

rind. Pour two -three tablespoons of hot juice over the chocolate and then stir until it

is smooth. I used three tablespoons of juice here and I found it a little soft when I was

rolling it into balls so I suggest that you just use two tablespoons and that will make

it a little bit firmer. Place that in a container and put that in the freezer overnight.

The next day take some white chocolate and using a potato peeler shave small pieces off

the edge. Put this into a small bowl ready for dipping. Roll your cold ganache into balls

then drop into the chocolate. scoop out and tap on the side of the bowl then drop into

the white chocolate shavings and roll it around and then out it on the baking paper to set.

number 6 are peanut butter squares Take some peanut butter and mix a little bit

of jam into it just to get a sweetness that you like. Place in a small container lined

with baking paper and freeze over night. Then using a finely serrated knife cut that

into cubes. If you don't want to use jam in there you

could melt a little bit of chocolate in with it just something to give it a little bit

of sweetness and make it easier to cut.

Spread some white chocolate thinly onto a piece of nonstick baking paper and if you

want you can make a pattern in it using the palette knife or I am using the back of a

paint brush to do a wood type grain pattern . If you have chocolate transfer sheets you

can use that here like we did in the first video I'm just showing you a different alternative

if you can't get hold of the transfer sheets. Spread dark chocolate over the top and then

once it is starting to set cut it into squares. Leave to set completely and then peel off

the paper. Dip your squares of frozen peanut butter and jelly into the chocolate and then

top each one before it sets with a patterned square.

Truffles number 5 are peanut butter and jelly molded chocolates truffles.

This mold is an ice cube tray that has a smooth edge on the sides and then at the base it's

got a rough silicone top so it gives two textures to the chocolate. Fill the molds with tempered

chocolate scrape off the excess, leave for a moment and then pour it back out tapping

on the mold to get out the excess. and then scrape it clean. Leave that to set up. Using

a ziplock bag pipe just a small amount of jam or it you are in the US you probably call

it jelly into the top of each mold, top that with a little bit of chocolate and give it

a bit of a shake to seal over the first section. THen put some peanut butter in a ziplock bag

and pipe a little bit into each mold Fill the molds with chocolate scrape off the

excess and leave to set. Now keep in mind that the chocolate that you scraped back into

the bowl can not be used for anyone with peanut allergy so do not use it on any of your other

chocolates if you are going to be giving them away.

Once they are set you can tip them out of the mold and you can see here the chocolate

that was on the edge is nice and smooth and shiny and the one that was on the top where

the silicone mat was has a different texture so it give a bit of a contrast. And when you

bite into them you have got your jam at the top and the peanut butter at the base.

Coming in at number 4 with 30 requests was STRAWBERRY

Take your strawberries, hull them and place in a saucepan then add some water and rinse

them off then drain as much of that water off into the sink as you can.

Place over a medium heat with a lid on to stew the strawberries, you're going to need

to keep stirring that often to stop them from sticking. You don't want to add more water

because we are trying to keep the liquid down to a minimum. ANd that's why we are going

to have to keep stirring it often. Keep going until the fruit is very soft then remove from

the heat and stir in your white chocolate. I am making a soft filling here, the more

chocolate you add the firmer it will be but that also dilutes the strawberry flavour and

ends up tasting more of the chocolate that the strawberry. It is up to you whether you

keep the lumps of your strawberries or you can push it through a sieve to get it totally

smooth. Pour it into a bowl, leave in the fridge to cool completely.

Take two small bowls and put a spoon of white chocolate in each, mix in some oil based food

colour into each one. You can get that from cake decorating stores. I am using yellow

and orange you can use what ever you fancy. Using your finger place smudges of each of

the colours on the inside of the molds just in random places. Fill the molds with dark

chocolate making sure you tap to get rid of any air bubbles, scrape the top clean, leave

for a moment and then tip out the excess. Now we can't possibly eat all of these truffles

so I thought I'd give them away so make sure you watch to the end of the video and I'll

explain how you can get your hands on some.

Pipe in some of that strawberry ganache into each mold. Cover with chocolate and scrape

off your excess and leave to set.

Tip these out of the mold and they look a bit like marbles I really like these ones.

The third most requested truffle recipe was for

RASPBERRY now you can of course make a raspberry ganache

like I just showed you with the strawberry but I wanted to make a filling that was just

raspberry. Take your fresh or frozen defrosted raspberries and blend them in a blender until

smooth with some cream. Push through a sieve to take out the tiny

seeds. This will take a little while to sieve it through but just keep going pushing it

with the back of your spoon until you have a nice smooth mixture in your bowl and sort

of a slurry of seed left the seeds in the sieve. Measure your mixture and you should

have around 240ml or just a little less than 1 cup.

Heat your sugar, water and glucose syrup in a saucepan until the sugar has dissolved,

and again like we have done before wash down the sides of the pan using a wet pastry brush

and then leave it to bubble away. While you are doing that measure out your butter. Keep

an eye on you sugar mixture, and wait for ti to turn golden, and as I said if it is

hard to see with the bubbles just take it off the heat so that you can see what colour

it is and as soon as it is golden. return to the heat and add in your raspberry mixture,

stirring and being careful not to get burnt by the steam. Keep stirring until it is smooth.