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    Two Ingredient Chocolate Water Truffles

                     mini chocolate cupcake topped with a water truffle

    Two ingredient chocolate water truffles today...

    Water Truffles; 

    You've heard chocolate and water don't mix, but think "Like water for Chocolate" the South American saying that means the temperature of the water... or boiling mad/angry. Adding boiling water to melted chocolate results in truffles with far less fat than there butter and cream laden brothers. 

    If your a truffle lover why not give the water truffles a try! Either go with two ingredient dark chocolate and water or here I've used dark, milk and water. I've used easliy accessible eating chocolate, but if your pantry is full of couverture go for it!  

    You'll need 190 grams (6.7 oz) of *dark chocolate (I used Lindt 70%) and *60 grams (2 oz) of good eating milk chocolate chopped.

    100 ml (3.3 US fluid oz) of boiling water (plus a bit extra)

    Melt your chocolate in a medium bowl over a saucepan of simmering water, once melted add a 100ml of boiling water.... whisk, whisk, whisk by hand for a minute or two! You need to whisk in some air into your truffle mix, but without over mixing (over mixing will result in a grainy truffle).. If you feel like it's a little too thick add a little more more a teaspoon at a time... continue to whisk. 

    Refrigerate for one hour, roll small balls and toss in dutch process cocoa or dip in tempered chocolate if preferred. 

    Flavours; Truffles can be flavoured with liqueurs (1 or 2 teaspoons at the whisking stage) or dry ingredients i.e. instant coffee, cinnamon, ginger or zest added with the boiling water. 

    * Swap milk and dark quantities around if your prefer a more milky truffle. An all dark truffle is also nice if you have a good quality couverture, the extra cocoa butter content gives you the needed "mouth feel". Make vegan gifts but do make sure the dark chocolate you use is suitable for vegans.  

    Happy Baking :)

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