Wednesday, December 1, 2010

Chocolate truffles

This is a really easy recipe that was given to me by a colleague at work. The success of these truffles depends solely on the ingredients used.
First decide on the type of chocolate - milk or dark? sweet, semi sweet or white. Whatever your preference try and get the best quality possible.
Next is your choice of the alcohol you will be using. If you want a coffee flavour, tia Maria or Kahlua mixed with some strong coffee powder should do the trick. Grand Marnier and some orange zest should make great orange flavoured truffles....and so on....use your imagination!

A quick note, you don't have to use alcohol - you can also use jam or fruit puree instead.
The truffles will then be rolled in powdered chocolate/cocoa powder - again, choose a good quality chocolate.You can also re roll in chocolate sprinkles.

The ingredients are just a few:
8 ounces (227 grams) chocolate, cut into small pieces. My preference is for semi-sweet
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (or jam)
Orange zest, coffee or whatever you have decided to use.
Powdered chocolate/chocolate sprinkles
Way to go
Place the chopped chocolate in a medium sized stainless steel bowl. You could also sue a food processor but don't grind too finely.
Heat the cream and butter in a small saucepan over medium heat and bring to a boil.
Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir with a whisk until smooth.
If desired, add the alcohol or flavoring

Cover and place in the fridge until the truffle mixture is firm .This can take a couple of hours so I find its sometimes better to leave overnight and continue the next day.
Shape the Truffles.
Decide on your coating - chocolate powder, can also just be icing sugar, again, imagination comes in handy! Put the coating in a large flat plate.
Remove the truffle mixture from the fridge
Here is the fun part... form the chocolate into round bite-sized balls, using your fingers - the faster and less contact with warm hands the better!
Roll the truffle in the coating and place on a parchment lined baking sheet or tray.
Cover and place in the fridge until firm.
Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
Bring to room temperature before serving.
You can also place them in letter paper cups for presentation. They look so professional and are so yummy that they also make a great gift.
here in Arizona i can only do that in winter - its way too hot!!!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Visit We Are Chefs

All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.