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Friday, July 25, 2014

Chocolate-Plum Truffles

As the plum mania is drawing to a close, it is leaving me with a sense of emptiness. After aggressively posting about plum recipes for  KitchenAid Contest, which is a part of upcoming Bangalore Food Bloggers Meet that is going to happen on 1st aug and 2nd Aug, 2014 I will surely miss it. But on the brighter side of it is  that we are just days away from the gala event, which I am eagerly waiting! Well who wouldn't want to win KitchenAid Chopper so here is my last take on cooking with plum!

1 1/2 cups of Chocolate cake crumbs
1/2 cup of Plum compote
4 tbsp Dark Chocolate
1 tsp Corn Syrup
1 tbsp unsalted Butter
1/3 cup Heavy cream

1 cup White chocolate for making the outer coat

Place the heavy cream and butter in a thick bottomed pan and bring it to boil in a medium heat. Then immediately pour over chopped chocolate. Keep stirring until all the chocolate has melted. Then add corn syrup for that ultimate creamy texture. The texture should be very smooth and silky, this is called Ganache. Let this cool down and then keep in the fridge for an hour. 
This will make it thicken as we need to bind it with cake crumbs later.

Mix the cake crumbs with ganache thoroughly and roll it into small balls, the size of a lime by rolling between your palms. Then take 1 tsp thick plum compote and place it in the center and roll it carefully from all the sides to make a smooth ball. Once you are done with all the cake mixture, keep all the balls in a tray and put it back in the fridge for another hour. You can serve it later just like that or may make it more pretty by dipping it in either white chocolate or dark chocolate. I choose white chocolate, melt it by usinf double boiler method and drip truffles in white chocolate. Place truffles back onto lined trays and chill. 
These are so easy to make and best bet for birthday parties. 


  1. Anglicized Modaks!!! Yippee! Hey how did you manage to rol them out? Good try Pal

  2. Scrumptious truffless, i dont mind munching some.

  3. This seems yum...



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