The year-end holiday season is a time when we tend to forget diets, counting calories, or worrying about increasing weight and waistlines. Christmas and the holiday festivities bring along a rich array of decadent delicacies that are simply irresistible. Christmas truffles with their rich, smooth, creamy texture is one such enticing dessert that few people can say no to. And, preparing this drool-worthy treat is relatively easy and a quick way to wow guests after dinner. The best part is that you can make them a month prior to the holidays and freeze them ready for serving as a Christmas dessert, or for gifting to friends and relatives.
Total time: 45 minutes, plus up to 2 hours for chilling
Serving : 30 truffles
300g white chocolate chips
⅓ cup heavy creamHeavy Cream
1 tbsp candied rose petals (gulkand)
1 tsp saffron strands
15-20 almond (blanched and peeled)
Finely Chopped Almonds
- Roughly chop the chocolate and place in a glass mixing bowl
- Heat the cream in a nonstick pan, stir well and bring to boil
- Transfer the hot cream into the bowl of chocolate chips
- Set aside for 3-5 minutes, before slowly stirring together the chocolate and cream until all of the chocolate is melted
- Add candied rose petals and mix well
- Cover the top of the bowl with cling film and refrigerate for about 1 to 2 hours
- Heat crushed saffron along with a little water in a microwave for 30 seconds.
- Add the saffron infused liquid to chopped almonds and mix well
- Transfer almonds to a plate
- Gently scoop-out a ball of chilled chocolate
- Shape them into a smooth ball and roll them over the chopped almonds
- Continue coating the rest of choco-balls with the almonds.
- Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to email@example.com