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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz TR I O OF TRUFFLES 52. INGREDIENTS WHITE CHOCOLATE AND COCOA TRUFFLES METHOD METHOD METHOD 1. Place the chocolate and butter in a saucepan, melt gently on induction setting 2. 2. Place the cream in a saucepan and warm on medium heat, induction setting 6. 3. Pour warm cream over the chocolate mixture, mix until smooth. Stir through the Tia Maria, if using. Place into a container and refrigerate for 2 hours, or until set. 4. Place cocoa on a large plate. 5. Roll teaspoonfuls of the truffle mixture and coat with the cocoa. 300 g good quality white chocolate 20 g butter 60 ml (¼ cup) cream 1 tbsp (20 ml) Tia Maria, optional 75 g (¾ cup) Dutch-processed cocoa powder Cooking programme Induction and Fan Plus Miele accessories Universal tray Serves 12 Preparation time 30 minutes Cooking time 10 minutes INGREDIENTS INGREDIENTS DARK AND WHITE CHOCOLATE TRUFFLES 1. Place the dark chocolate and butter in a saucepan, melt gently on induction setting 2. 2. Place the cream in a saucepan and warm on medium heat, induction setting 6. 3. Pour warm cream over the chocolate mixture, mix until smooth. Stir through the Cointreau, if using. Place into a container and refrigerate for 2 hours, or until set. 4. Roll teaspoonfuls of the truffle mixture and return to the fridge to become firm. 5. Place white chocolate in a saucepan and melt gently on induction setting 2. Using a skewer or a toothpick, dip the truffles into the melted white chocolate. Place on a tray to set. 280 g good quality dark chocolate 20 g butter 80 ml ( !?3 cup) cream 1 tbsp (20 ml) Cointreau, optional 150 g good quality white chocolate MILK CHOCOLATE AND HAZELNUT TRUFFLES 1. Place the chocolate and butter in a saucepan, melt gently on induction setting 2. 2. Place the cream in a saucepan and warm on medium heat, induction setting 6. 3. Pour warm cream over the chocolate mixture, mix until smooth. Stir through the Frangelico, if using. Place into a container and refrigerate for 2 hours, or until set. 4. Place the hazelnuts onto a universal tray, toast in the oven on Fan Plus at 160°C for 15 minutes, or until light brown. Cool and finely chop. Place the hazelnuts onto a large plate. 5. Roll teaspoonfuls of the truffle mixture and coat with the hazelnuts. 300 g good quality milk chocolate 20 g unsalted butter 60 ml (¼ cup) cream 1 tbsp (20 ml) Frangelico, optional 110 g (¾ cup) hazelnuts HINTS AND TIPS • Try using a melon baller or teaspoon measure to portion your truffle mix. • Choose a sustainable chocolate, made from traceable cocoa beans. • Truffles can stored for up to 2 weeks in the fridge, if they last that long! • Perfect accompaniment to your favourite coffee, made with a touch of a button, using the Miele coffee machine personalised program.