Bake Easter Chocolate Truffles for Easter Sunday
Every month Grazia Barletta prepares a recipe from the history of the Church in her Cape Town kitchen, and shares it with our readers in text and photos taken by the chef herself. For Easter, Grazia prepared two dishes for the Southern Cross magazine. Get both recipes when you buy your Southern Cross at your parish this Easter.
The tradition of eating chocolate at Easter is tied to Lent. The egg was adopted by early Christians as a symbol of the resurrection of Jesus Christ on Easter. Eggs are believed to represent rebirth and new life, as well as Christ’s tomb with the shell representing either the sealed tomb or the stone used to seal it. The first chocolate eggs were made in Europe in the early 19th century.
Aside from Easter eggs, there are so many other chocolate options. I have chosen a delicious and easy recipe for dark chocolate truffles, which is a confectionery made with a ganache (melted chocolate and cream) centre coated in cocoa powder, coconut or chopped toasted nuts, usually in a spherical shape, which can be made without using any moulds or equipment.
If you prefer, you can substitute and use milk or white chocolate instead of dark.
Preparation: 160 minutes • Makes 15-20
- 200g of good-quality dark chocolate, broken into pieces (I used a 70% dark variety)
- 120ml heavy or thickened cream
- 40g cocoa powder
- Finely chop dark chocolate with a serrated knife, and place in a heatproof bowl.
- In a small saucepan, warm cream on medium heat until it is simmering, just before it starts to boil.
- Immediately pour the warm cream over the chocolate, cover and let sit for 3-5 minutes. Then whisk the chocolate cream until smooth.
- Cover with clingwrap and place in the fridge for at least 90 minutes.
- Sift cocoa powder into a separate bowl. Once the ganache has become firm, use a spoon to roughly scoop out one level tablespoon of ganache per truffle. Roll smooth using your hands.
- Drop the truffles into the cocoa powder (or coconut flakes or nuts), and roll around until completely coated before removing and setting on a plate. Continue until all the truffles are done. Store in the fridge.
- Enjoy on Easter Sunday with your loved ones, giving thanks to Jesus for his gift of New Life.
This recipe was published in the April issue of the Southern Cross.
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