Chocolate Truffles Recipe
Truffles: Place the
finely chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring
just to a boil. Immediately pour the boiling cream over the chocolate
and allow to stand for about two minutes. Then gently stir with a
or wire whisk until smooth. If
desired, add the liqueur. Let cool to room temperature and then cover and place in the refrigerator
until the truffle mixture is firm enough to roll into balls (about 60 minutes).
Next, remove the truffle mixture from the
refrigerator. Using a small ice cream scoop, a small spoon, or in the palms of
your hands, form the chocolate into 1 inch balls (2.5 cm) (15 grams each). Then,
if you don't want to dip the Truffles in tempered chocolate, immediately
roll the Truffles in your coating (unsweetened cocoa powder, finely chopped
nuts, toasted coconut, or chocolate sprinkles).
Place on a parchment lined baking sheet. Place in the refrigerator until firm
and then transfer to a covered container. Can be stored in the refrigerator or
they can be frozen.
With Tempered Chocolate:
In a heatproof bowl, placed over a
saucepan of barely simmering water, melt 1 1/2 pounds (675 grams) of the
finely chopped chocolate.
Once melted, remove
from the heat
and check to see that the temperature of the chocolate is 115 degrees F (46 degrees C).
Then gradually add the remaining 1/2 pound (225 grams) of the finely
chopped chocolate, stirring with a heatproof spatula or wooden spoon, until a
chocolate thermometer inserted into the chocolate registers 90 degrees F
(32 degrees C).
(You may not use all the chocolate.) To keep the chocolate tempered,
place the bowl of tempered chocolate into another larger bowl that has been lined with a
heating pad wrapped in plastic wrap, set at the lowest setting
(about 90 F (32 C)). (See video for demonstration.) Wearing
gloves, take a room temperature chocolate truffle
and dip it into the tempered chocolate. Immediately
roll the Truffles in your coating (unsweetened cocoa powder, finely
chopped nuts, toasted coconut, or chocolate sprinkles).
Place on a parchment lined baking sheet. Once all the
Truffles have been dipped and coated, you can let them set at room
temperature or place in the
refrigerator until set.
Truffles can be refrigerated in a covered container for about one month or else frozen for two months.
Defrost in the refrigerator overnight. Bring to room temperature before serving.
Makes about 26 - 1
inch (2.5 cm) round Chocolate Truffles.
leftover tempered chocolate can be covered and stored in a cool dry place. Use
within two weeks. It can be used again for making tempered chocolate but do not
use it as the seed chocolate.
8 ounces (240 grams) semisweet or bittersweet chocolate,
1/2 cup (120 ml/grams) heavy whipping cream
with a 35-40% butterfat content)
2 tablespoons (25 grams) unsalted butter,
cut into small pieces
1 - 2 tablespoons alcohol (Cognac, brandy, Grand
Marnier, Frangelico, Kirsch, rum, bourbon, or Kahlua to name a few) (optional)
2 pounds (900
grams) semi sweet or bittersweet chocolate, finely chopped
Coatings for Truffles:
Toasted and Finely Chopped Nuts (pecans, walnuts, almonds, pistachios,
and/or hazelnuts) (See Note
below on how to toast the nuts.)
Note: To toast
the nuts, preheat your oven to 350 degrees F (180 degrees C). Place the nuts on
a baking sheet. For pecans, walnuts or almonds, bake for about 6-8 minutes or until lightly brown and fragrant. For the
hazelnuts, bake for about 13-15 minutes or until the skins start to blister. Remove from
oven and cover with a clean dish towel. Let the nuts 'steam' for about 10
minutes and then remove the skins. Once the nuts have cooled, finely chop.