Miss Windsor’s Chocolate LOVE Truffles!

Miss Windsor's Chocolate LOVE Truffles with Chambord Raspberry Liqueur - perfect for Valentines Day!

Hello, darlings!

May I present the ultimate sexy treat - Miss Windsor's Chocolate LOVE Truffles!

These chocolatey and rather boozy little balls of deliciousness are full of passion, and enriched with a heavenly dose of LOVE, of course! Oh yes, plus a drop or two of the world-famous Harvey's Bristol Cream Sherry, or if that doesn't tickle your fancy why not indulge in a saucy nip of Chambord Black Raspberry Liqueur - Ooh la la! 

Miss Windsor's Chocolate LOVE Truffles - rolled in desiccated coconut!

I say, darlings, apparently chocolate is an ‘aphrodisiac’ – well, it certainly works for Miss Windsor! Maybe that was a trifle naughty of me to mention such a thing, however, if you’re tempted to work some ‘magic’ on your sweetheart, then Miss Windsor’s Chocolate LOVE Truffles are just the ticket - How splendid! 

Miss Windsor's Chocolate LOVE Truffles - laced with Harvey's Bristol Cream Sherry!

These bundles of joy rolled in desiccated coconut or chopped almonds are oozing with lashings of ‘sex appeal’ - Oh, I say! A real treat not only for your darling on a special day like Saint Valentine’s, but can be recreated for any occasion of the lovey-dovey kind. 

Miss Windsor's Chocolate LOVE Truffles - a bit rustic looking, yet rather delicious!

Without a shadow of a doubt, Miss Windsor's Chocolate LOVE Truffles will titillate your taste buds and leave you yearning for more…………Oh, how spiffing! 

​Darlings, before I pop off, if you choose to make these in advance, I must say they keep very well in the freezer - up to a few months, in fact! 
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Enjoy with oodles of LOVE! ​

ALL PHOTOGRAPHY BY MISS WINDSOR 

Miss Windsor’s Chocolate LOVE Truffles

Preparation time: 1.5 hrs (including cooling time) 
20-25 truffles – depending on size.

Ingredients

• 300g (1 & 3/4 cups) dark chocolate - at least 80% cocoa solids!
• 2 heaped tablespoons of unsalted butter
• 100ml (3.5 US fl oz) double cream/heavy whipping cream
• 2 heaped tablespoons of Greek full fat yogurt 
• 2 tablespoons of any sherry or cherry liqueur 
• scant drop of vanilla essence 
• cocoa powder 
  
• chopped almonds or desiccated coconut 

Equipage

• silver platter or decorative plate to serve

Method

1. Wash your hands please – much obliged!
2. First off, break the chocolate into pieces and place into a large bowl, then add the butter.
3. Quarter fill your saucepan with water and bring to the boil - take care not to scald oneself!
4. Once the water has begun to boil, reduce to a simmer. Then place the bowl on top of the simmering water.
5. To ensure that the mixture has thoroughly melted, please stir with a wooden spoon. Then scrape down the sides of the bowl with a spatula, and stir again if required.
6. ​Now stir in the cream, Greek yogurt, alcohol, along with a scant drop of vanilla essence.
7. Allow the mixture to cool.
8. Once the mixture has cooled sprinkle some chopped nuts/desiccated coconut on a plate - separately, of course!
9. Prepare a cup of boiled water.
10. Take your melon baller or teaspoon and dip in the hot water, then immediately into the chocolate mixture. Emerge from this heavenly concoction with your desired size of truffle!
11. Sprinkle some cocoa powder onto the palm of your hand, and roll the mixture into shape.
12. Roll your balls – Oh, I say! in your desired coating, then place onto a piece of greaseproof paper.
13. ​Transfer your truffles to a Tupperware container lined with greaseproof paper. Chill in the fridge, until you can no longer resist temptation! Or pop in the freezer if making in advance. 
14. Serve to your loved one or guests on a small silver platter or decorative dish - voila!