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Gift from the Kitchen: Chocolate Truffles

December 12, 2012

Creamy chocolate goodness. That’s the description that comes to mind when I think of chocolate truffles. And I have a personal weakness for dark chocolate truffles covered in pecans….MMMmmm.

Chocolate Truffles | CHEFS Mix

Most modern truffles start with a basic ganache—chocolate, cream, and butter. The ganache is just the starting point. Truffles become unique and different with the additions of flavoring--fruit, liquor, herbs, and/or spices. The only limit to truffle combinations are the flavors you like to have with chocoalte. Orange or mint extract go well with dark or milk chocolate. Raspberry liquor or puree and dark chocolate is delicious. Try lemon and white chocolate for a lighter flavor. Kahlua, Bailey’s, Rum, or Frangelico, all make nice adult versions of this candy. Like a little crunch in your truffle, add some finely chopped nuts, candy or cookies to the ganache mix.

Chocolate | CHEFS MixWhen choosing your chocolate, choose the best quality chocolate you can find and afford, and make sure that you like the chocolate’s unique flavor. Investing in very expensive high quality chocolate is nice and it will make wonderful truffles, but if you don’t like the flavor of the chocolate itself, you aren’t going to enjoy the final truffle. The additional flavorings and add-ins are going to enhance the chocolate flavor, not hide it.

Homemade chocolate truffles make a great gift or stock stuffer for friends or family. Place a few  in a gift bag tied with a ribbon, or use fluted paper cups and fill a gift box. It’s a homemade gift that will please all the chocolate lovers on your list.

Your Turn:
What’s your favorite chocolate truffle flavor combination?

Chocolate Truffles Chocolate Truffles | CHEFS Mix

Chocolate Truffle Recipe | CHEFS MixPrinter-Friendly Recipe

Ingredients
8 ounces heavy cream
16 ounces of dark chocolate or 18 ounces of milk or white chocolate
1 tablespoon of butter (optional)
1 to 2 teaspoons extract, syrup or flavor, to taste
4 ounces melted chocolate for dipping
Coating of choice (cocoa powder, finely chopped nuts, crushed candy, powdered sugar, toasted coconut, etc.)
Cooking Directions
Chop the chocolate into fine pieces to help ensure smooth and quick melting. Place chocolate in medium mixing bowl. In a small heavy bottom sauce pan, heat heavy cream over medium heat, stirring often. Heat cream until bubbles begin to form on the edge, but it is not boiling. Add in extract or other flavor and stir to combine. Note: If using herbs or other solid flavoring, (cinnamon stick, cardamom pods, chopped mint, citrus zest, etc.), allow to steep in warm cream for 1 hour then strain solids out and reheat cream.

Add hot cream to chocolate, and stir to combine and melt chocolate. Add butter and stir to combine. Once thoroughly combined, pour out onto a shallow bowl or plate, cover, and cool at room temperature until firm, at least 4 hours.

Note: Cooling at room temperature will help make the truffles stable and remain firm at room temperature. Mixture can be cooled by placing in a refrigerator, but the finished truffles will tend to be very soft at room temperature.

If desired, scrape cooled ganache into a piping big fitted with a ½-inch tip, or use a scoop to form 1 inch diameter mounds of chocolate. Allow to harden at room temperature for a couple of hours, or refrigerate for 15 minutes, until they are hard enough to roll with your hands.

Roll the chocolate mounds into balls. If chocolate gets too soft, place them in a refrigerator for 1 to 2 hours until firm enough to dip. Dip all of the balls into melted chocolate. Place dipped balls on baking sheet. Once all the balls have been coated, repeat for a second coat of melted chocolate and immediately roll in coating of choice. Place truffles on a clean parchment covered baking sheet and allow them to set, about 5-10 minutes.

The truffles will keep for up to 2 weeks at room temperature when stored in an airtight container.

Chocolate Truffles II (For use with alcohol or fruit puree flavoring)Chocolate Truffle Recipe | CHEFS Mix

Chocolate Truffle Recipe | CHEFS MixPrinter-Friendly Recipe

Ingredients
6 ounces heavy cream
16 ounces dark chocolate, or 18 ounces milk or white chocolate
1-2 ounces liquor or fruit puree
1 tablespoon butter (optional)
1 to 2 teaspoons extract, syrup or flavor, to taste (optional)
4 ounces melted chocolate for dipping
Coating of choice (cocoa powder, finely chopped nuts, crushed candy, powdered sugar, toasted coconut, etc.)

Cooking Directions
Chop the chocolate into fine pieces to help ensure smooth and quick melting. Place chocolate in medium mixing bowl. In a small heavy bottom sauce pan, heat heavy cream over medium heat, stirring often. Heat cream until bubbles begin to form on the edge, but it is not boiling. Add liquor or fruit puree, extract or other flavor and stir to combine. Note: If using herbs or other solid flavoring, (cinnamon stick, cardamom pods, chopped mint, etc.), allow to steep in warm cream for 1 hour then strain solids out and reheat cream.

Add hot cream to chocolate, and stir to combine and melt chocolate. Add butter and stir to combine. Once thoroughly combined, pour out onto a shallow bowl or plate, cover, and cool at room temperature until firm, at least 4 hours.

Note: Cooling at room temperature will help make the truffles stable and remain firm at room temperature. Mixture can be cooled by placing in a refrigerator, but the finished truffles will tend to be very soft at room temperature.

If desired, scrape cooled ganache into a piping big fitted with a ½-inch tip, or use a scoop to form 1 inch diameter mounds of chocolate. Allow to harden at room temperature for a couple of hours, or refrigerate for 15 minutes, until they are hard enough to roll with your hands.

Roll the chocolate mounds into balls. If chocolate gets too soft, place them in a refrigerator for 1 to 2 hours until firm enough to dip. Dip all of the balls into melted chocolate. Place dipped balls on baking sheet. Once all the balls have been coated, repeat for a second coat of melted chocolate and immediately roll in coating of choice. Place truffles on a clean parchment covered baking sheet and allow them to set, about 5-10 minutes.

The truffles will keep for up to 2 weeks at room temperature when stored in an airtight container.

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Tags: Chocolate, truffles, candy